This Blue cheese pasta walnuts delivers a rich, gourmet experience with minimal effort. Ready in just 30 minutes, it combines creamy gorgonzola, toasted walnuts, and al dente penne for a sophisticated yet approachable dish. Perfect for busy weeknights or when you crave restaurant-quality pasta at home.

I first fell for this combination at a tiny trattoria in the Italian countryside, where the earthy aroma of toasted walnuts mingled with the sharp, creamy punch of local gorgonzola. It became my go-to comfort dish for chilly autumn evenings, especially when paired with a simple green salad. I love serving this pasta alongside my creamy mushroom pappardelle for a decadent dinner party spread, or with a cozy bowl of creamy vegetable soup for a complete meal. The ritual of toasting the walnuts always fills my kitchen with the most inviting, nutty fragrance.

What You’ll Need for Your Blue Cheese Pasta

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Creamy Blue Cheese Pasta with Walnuts

620kcal

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Prep 10 minutes mins

Cook 20 minutes mins

Total 30 minutes mins

Indulge in this creamy blue cheese pasta walnuts recipe, featuring toasted nuts and rich sauce served over tender penne. Ready in just 30 minutes.

Servings 4 servings

Course Dinner

Cuisine Italian

Ingredients

• 12 ounces penne pasta
• 2 tablespoons unsalted butter
• 2 cloves garlic minced
• 1 cup heavy cream
• 4 ounces blue cheese crumbled (such as Gorgonzola or Roquefort)
• 1/2 cup walnuts chopped
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 2 tablespoons fresh parsley finely chopped, for garnish (optional)

Equipment

• large pot
• skillet
• measuring cups
• measuring spoons
• cutting board
• knife
• strainer

Method

1. Bring a large pot of heavily salted water to a rolling boil over high heat. Add the 12 ounces of penne pasta and cook according to package directions until al dente, typically 8 to 10 minutes. Before draining, carefully reserve 1 cup of the starchy pasta water, then drain the pasta well and set aside.
2. Heat a small, dry skillet over medium-low heat. Add the 1/2 cup of chopped walnuts and toast for 3 to 5 minutes, stirring frequently, until they become fragrant and are lightly golden brown. Immediately transfer the walnuts from the hot skillet to a plate to prevent burning and set them aside.
3. In the same large pot used for the pasta (or a separate large skillet), melt 2 tablespoons of unsalted butter over medium heat. Add the 2 cloves of minced garlic and cook for about 1 minute, stirring constantly, until the garlic is fragrant but has not browned.
4. Pour in 1 cup of heavy cream, then add the 4 ounces of crumbled blue cheese, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper. Stir gently as the sauce heats, allowing the blue cheese to melt and fully combine with the cream. Bring the sauce to a gentle simmer and cook for 2 to 3 minutes, stirring occasionally, until it has thickened slightly.
5. Add the cooked and drained pasta directly to the blue cheese sauce in the pot. Toss thoroughly to coat the pasta evenly with the creamy sauce. If the sauce appears too thick, add the reserved pasta water, 1/4 cup at a time, stirring until you achieve your desired consistency.
6. Stir in about two-thirds of the toasted walnuts, reserving the remaining one-third for garnish. Taste the pasta and adjust the seasoning with additional salt or black pepper if needed.
7. Serve the pasta immediately in warm bowls. Garnish each serving with the remaining toasted walnuts and the 2 tablespoons of fresh, finely chopped parsley, if desired.

Notes

Reserve pasta water to adjust sauce consistency. Toast walnuts carefully to prevent burning.

Ways to Customize This Pasta

• Add Protein: Stir in shredded rotisserie chicken or crispy pancetta with the pasta.
• Vegan Version: Substitute with cashew cream, vegan butter, and a bold vegan blue cheese.
• Extra Veggies: Sautéed spinach or roasted broccoli florets add color and nutrients.

My Pro Tips for Perfect Results

• Reserve Pasta Water: The starchy liquid is gold for thinning the sauce to a silky consistency.
• Toast Gently: Keep walnuts moving over medium-low heat to prevent burning, as outlined in my guide to toasting walnuts.
• Cheese Quality: A good, crumbly blue cheese melts best into a smooth sauce.
• Season at the End: Taste after combining, as cheeses vary in saltiness.

How to Store and Reheat Your Pasta

• Store: Keep in an airtight container in the refrigerator for up to 3 days. The sauce will thicken considerably.
• Freeze: Not recommended, as the creamy sauce may separate upon thawing.
• Reheat: Gently warm in a skillet over low heat, adding a splash of milk or cream to loosen the sauce.
• Make-Ahead Tip: Toast the walnuts and crumble the cheese a day ahead to speed up dinner prep.

Frequently Asked Questions

More Creamy Pasta Recipes to Try

• Creamy Pesto Gnocchi
• Creamy Tomato Gnocchi
• Chicken Gnocchi with Garlic Butter Sauce
• Five Cheese Mac and Cheese

Make This Blue Cheese Pasta Tonight

With its luxurious texture and complex, savory flavor, this pasta is the ultimate solution for a quick yet impressive dinner. It’s the kind of meal that feels both special and comforting, turning an ordinary evening into something memorable. I hope it becomes a cherished recipe in your home, too.