This easy recipe is tasty and just a little luxurious. Now blue cheese and walnuts are not just for Christmas, that’s right you can get them all year round…so why not go crazy and make this gorgonzola & walnut pasta 🙂

I have added spinach into my recipe as I like the added texture, flavour and colour this fantastic veggie adds to anything you throw it into.

Use whatever pasta you want, I prefer spaghetti or linguine but use whatever you have in the cupboard and spoil yourself buying quality ingredients to make the dish.

Gorgonzola & Walnut Pasta

Serves 2


  • 200g Gorgonzola
  • 2 large tablespoons crème fresh (or 150-200ml cream)
  • 1 x clove garlic
  • 200g pasta
  • 50g walnuts
  • 100g fresh spinach
  • Salt and pepper


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Totally nuts!

Get your pasta on and we want it al dente. While it’s cooking chop you walnuts into smallish pieces and toss them into a dry frying pan, on a medium heat toast them for about 5 minutes. We want them to release more flavour.

Crush your garlic into the crème fresh (or cream) and on a low heat add the gorgonzola either diced up or crumbled in.

In a separate pan or bowl add the spinach a kettle of boiling water onto it. Give it 5 minutes then drain completely.

Slowly let the cheese melt and keep stirring, but do not let it go anywhere near boiling. If it gets too hot it may well split…what a waste.

Once fully melted in add the rest of the ingredients with a good pinch of salt and pepper. Keep stirring it to keep the consistency.

You pasta should be done by now so drain thoroughly and add to you pan of sauce and mix through.

Serve immediately, preferably with a good glass of wine.

Tell me how this worked out for you in the comments below.

Michael Robinson

The Food Curator
The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together:
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