Pasta With Gorgonzola Recipes

GORGONZOLA PASTA WITH VEGETABLES

Steps:

• Boil water in a large pot. Add 1 teaspoon salt and a little olive oil to boiling water if desired. Add pasta and set a timer for 8 minutes.
• While the pasta is cooking, heat olive oil in a frying pan. Add mushrooms, garlic, onion, and optional pancetta/bacon/chicken. Stir occasionally and cook until the ingredients start to brown. Then add optional tomatoes and cook for 2 more minutes.
• When the timer for the pasta goes off, add the broccoli and cook for an additional 2 minutes. The pasta should be al dente and broccoli lightly cooked at this point. Drain the pasta and broccoli and return to the pot.
• Stir mushroom mixture into the pasta. Then gently stir in the crumbled gorgonzola cheese and let sit for a minute or two-you want the cheese to soften, not form a sauce. Season with a little salt and pepper if desired.
• Serve up and garnish with Parmesan cheese, and enjoy!

GORGONZOLA PASTA

Steps:

• Cook the pasta in boiling water as per the cooking instructions, until al dente.
• Melt the butter in a large frying pan over a medium heat. Add the chopped shallot and fry for 3-4 minutes, until softened.
• Add the minced garlic and cook for a further 1 minute.
• Add cream, Gorgonzola cheese, Parmesan, parsley, salt and pepper and stir until the Gorgonzola melts.
• By this time the pasta should be ready. Drain the pasta in a colander over the sink, reserving 1/2 cup of the cooking water.
• Add the pasta to the pan with the cream sauce and stir together. Add in a splash of the pasta cooking water (or more) if you want to loosen up the sauce at all.
• Divide the pasta between plates. Top with Parmesan, black pepper, fresh parsley and toasted walnuts, then serve.

GORGONZOLA PASTA WITH SPINACH AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop.
• In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt.
• Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.

GORGONZOLA PASTA SAUCE

Steps:

• In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.

PASTA WITH GORGONZOLA SAUCE AND RADICCHIO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
• Heat olive oil in a skillet over medium heat. Add radicchio; cook and stir until softened, about 5 minutes. Transfer radicchio to a bowl and cover with plastic wrap so it continues to wilt.
• Pour heavy cream into the same skillet and bring to a simmer over medium heat, about 5 minutes. Add chunks of Gorgonzola and whisk until melted and evenly incorporated, about 2 minutes. Season with nutmeg, salt, and black pepper. Stir in radicchio. Add gnocchi and toss to coat.

BACON, SPINACH & GORGONZOLA PASTA

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.
• Stir in the peas, followed by the gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.

PASTA WITH GORGONZOLA AND ARUGULA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook until the pasta is tender but not mushy.
• While the water is heating, melt the butter in a small saucepan over low heat; add the gorgonzola and cook, stirring frequently, until the cheese melts. Keep this warm while the pasta is cooking.
• Tear the arugula into pieces, but not too small.
• Remove and reserve a little of the pasta cooking water, then drain the pasta and toss it with the arugula and the cheese mixture, adding a bit of the water if the mixture seems dry.
• Taste and adjust the seasoning, adding lots of black pepper (that's the way we like it) and then serve.

PASTA WITH GORGONZOLA AND ARUGULA

Steps:

• Bring a large pot of water to a boil for the pasta and salt it. Meanwhile, melt the butter in a small saucepan over low heat; add the Gorgonzola and cook, stirring frequently, until the cheese melts. Keep warm while you cook the pasta.
• Tear the arugula into bits, or cut it up with scissors-the pieces should not be too small. Cook the pasta until it is tender but not mushy. Remove and reserve a little of the cooking water, then drain the pasta and toss it with the arugula and the cheese mixture, adding a bit of the water if the mixture seems dry.
• Taste and adjust the seasoning-the dish should take plenty of black pepper-and serve.

PASTA GORGONZOLA

Steps:

• Boil pasta according to package instruction.
• Melt cream cheese and gorgonzola in a pot. Stir frequently.
• (For the deluxe version: now it's time to add cognac, garlic and minced parsley).
• Salt and pepper to taste.
• Drain pasta and mix with sauce. (Deluxe versioners now sprinkle with toasted nuts and shaves of parmesan).

GORGONZOLA SHRIMP PASTA

Steps:

• Cook penne according to package directions for al dente. Meanwhile, in a large cast-iron skillet or Dutch oven, heat oil over medium heat. Add shrimp and garlic; cook until shrimp are pink, 5-10 minutes. Remove from pan and keep warm., Stir cranberries and wine into same pan. Bring to a boil; cook until liquid is almost evaporated, about 5 minutes., Drain penne, reserving 1 cup of pasta water; add penne to pan. Stir in spinach, cream cheese, Gorgonzola cheese, parsley, salt and reserved shrimp. Cook and stir until mixture is heated through and cheeses are melted, about 5 minutes, adding enough reserved pasta water to reach desired consistency. Top with chopped walnuts.

PASTA WITH GORGONZOLA AND ARUGULA

Steps:

• Bring a large pot of water to boil for pasta. Meanwhile, melt butter over low heat in a small saucepan. Add Gorgonzola and cook, stirring frequently, until cheese melts. Keep warm while you cook the pasta.
• Tear arugula into bits, or use a scissors to cut it. Pieces should not be too small. Cook pasta until it is tender but not mushy. Remove and reserve a little cooking water, then drain pasta and toss it with arugula and cheese mixture, adding a bit of water if mixture seems dry.
• Taste and add seasoning. Dish should take plenty of black pepper. Serve.