Pasta with Blue Cheese and Walnuts
Indulge in the rich, bold flavors of this Pasta with Blue Cheese and Walnuts, a decadent yet surprisingly simple dish perfect for elevating your weeknight dinner game. Al dente pasta is luxuriously coated in a creamy blue cheese sauce infused with sautéed garlic, creating a velvety, tangy base that’s perfectly complemented by the crunch and nuttiness of toasted walnuts. This recipe comes together in just 30 minutes, making it ideal for busy evenings when you crave gourmet flair without the fuss. Serve it hot, topped with a sprinkle of fresh parsley for an earthy finish, and let the combination of savory, creamy, and crunchy textures delight your taste buds. Perfect for fans of bold cheeses and quick, elegant meals, this dish satisfies cravings and impresses at the dinner table.
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Recipe Information
Ingredients
- 400 grams Pasta (such as penne or fettuccine)
- 150 grams Blue cheese, crumbled
- 100 grams Walnuts, roughly chopped
- 200 ml Heavy cream
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water, and set aside.
While the pasta cooks, heat a large skillet over medium heat. Add the walnuts and toast them for 3-4 minutes, stirring often to prevent burning. Remove the walnuts from the skillet and set aside.
In the same skillet, add the olive oil and minced garlic. Sauté for 1-2 minutes until fragrant, but do not let the garlic burn.
Reduce the heat to low and add the heavy cream to the skillet. Stir gently and heat until warmed through, about 2-3 minutes.
Add the crumbled blue cheese to the cream, stirring until it melts and combines into a smooth sauce. If the sauce seems too thick, add a little bit of the reserved pasta cooking water to achieve your desired consistency.
Season the sauce with salt and freshly ground black pepper to taste.
Add the drained pasta to the skillet with the sauce. Toss to coat the pasta evenly.
Fold in the toasted walnuts, saving a few pieces for garnish if desired.
Serve the pasta immediately, garnished with additional walnuts and chopped fresh parsley, if using.
Nutrition Facts
Calories |
2749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.0 g | 269% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 4468 mg | 194% | |
| Total Carbohydrate | 145.2 g | 53% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 7.8 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 946 mg | 73% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1047 mg | 22% | |
*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.
