Broccoli Walnut Blue Cheese Pasta
Elevate your weeknight dinner with this Broccoli Walnut Blue Cheese Pasta, a creamy and indulgent dish that’s bursting with flavor and texture. Tender pasta is coated in a luscious blue cheese and garlic cream sauce, balanced by the freshness of blanched broccoli and the nutty crunch of toasted walnuts. This quick and easy recipe comes together in just 30 minutes, making it perfect for busy nights or when you’re craving a gourmet twist without the effort. The bold tang of blue cheese pairs beautifully with subtle hints of garlic and rich Parmesan (if you choose to garnish), creating a restaurant-quality meal right at home. Ideal for pasta lovers looking for something unique, this dish is as satisfying as it is simple to prepare.
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Recipe Information
Ingredients
- 300 grams Pasta (penne, fusilli, or farfalle)
- 250 grams Broccoli florets
- 75 grams Walnuts
- 100 grams Blue cheese (crumbled)
- 150 milliliters Heavy cream
- 2 Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 30 grams Parmesan cheese (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
While the pasta is cooking, bring another pot of water to a boil and blanch the broccoli florets for 2-3 minutes until tender but still vibrant green. Drain and set aside.
Heat a large skillet over medium heat. Add the walnuts and toast them for 2-3 minutes, stirring frequently, until fragrant. Remove from the skillet and set aside.
In the same skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Lower the heat and stir in the heavy cream. Allow it to heat gently without boiling, then add the crumbled blue cheese. Stir continuously until the cheese melts into the cream, forming a smooth sauce.
Add the blanched broccoli to the skillet and toss to coat it in the sauce. Season with salt and black pepper to taste.
Add the cooked pasta to the skillet and toss everything together. If the sauce is too thick, add a splash of the reserved pasta water and stir until the sauce reaches your desired consistency.
Divide the pasta into serving bowls. Top with the toasted walnuts and garnish with grated Parmesan cheese, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.6 g | 214% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 38.1 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 4284 mg | 186% | |
| Total Carbohydrate | 122.2 g | 44% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 8.2 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1093 mg | 84% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 780 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
