This decadent blue cheese pasta walnuts recipe brings together creamy, tangy, and nutty flavors in a dish that’s comforting yet sophisticated. With penne pasta swirled in a homemade blue cheese sauce and topped with toasted walnuts, it’s a quick, luxurious meal that’s ready in under 30 minutes. Perfect for busy weeknights or impromptu dinner gatherings.

I first enjoyed a version of this pasta years ago on a crisp autumn evening in Milan, and its rich, indulgent character has lingered in my memory ever since. It’s the kind of dish I now love sharing at cozy family dinners or pairing with a simple side salad for a complete meal. For a lovely starter, try it alongside my favorite cheesy garlic bliss bread, or round out a special menu with something sweet like pistachio cream kunafa cheesecake. The ritual of toasting walnuts fills the kitchen with the most wonderful earthy aroma.

What You’ll Need for Perfect Blue Cheese Pasta Walnuts

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

Blue Cheese Pasta with Toasted Walnuts

Creamy blue cheese pasta with toasted walnuts recipe – ready in 30 minutes! Learn how to make this rich Gorgonzola penne pasta with garlic cream sauce and walnut garnish.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine Italian

Servings 4 servings

Calories 650 kcal

Equipment

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

Ingredients

  

Pasta and Sauce

• 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 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste

Garnish

• 1/2 cup walnuts chopped
• 2 tablespoons fresh parsley finely chopped, for garnish (optional)

Instructions

 

• 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.
• While the pasta cooks, toast the walnuts. 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.
• 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.
• 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.
• 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.
• 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.
• 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.

Keyword blue cheese, Gorgonzola, pasta, walnuts

Ways to Customize Your Pasta

• Make It Cheesier: Add extra crumbled blue cheese or a sprinkle of Parmesan on top.
• Add Protein: Stir in shredded rotisserie chicken or crispy pancetta for more heartiness.
• Gluten-Free Version: Use your favorite gluten-free penne pasta instead of regular.

My Pro Tips for Pasta Perfection

• Toast the Walnuts: For the best flavor, toast them in a dry skillet until fragrant and golden.
• Reserve Pasta Water: The starchy water helps thin the sauce and bind it to the pasta.
• Season Gradually: Blue cheese can be salty, so taste and adjust seasoning at the end.
• Serve Immediately: This dish is best enjoyed right after cooking for optimal creaminess.

Keeping Your Pasta Fresh and Delicious

• Store: Place leftovers in an airtight container and refrigerate for up to 3 days.
• Freeze: I don’t recommend freezing since the creamy sauce may separate upon thawing.
• Reheat: Warm gently in a skillet over low heat, adding a splash of cream if needed.
• Make-Ahead Tip: Toast the walnuts and grate the cheese ahead to save time.

Frequently Asked Questions

Other Creamy Pastas You’ll Love

• Creamy Garlic Pasta
• Creamy Mac and Cheese
• Spinach Manicotti
• Stuffed Bell Peppers

Why This Pasta Will Become a Favorite

With its luxurious creamy texture and delightful balance of tangy and nutty flavors, this blue cheese pasta walnuts dish is perfect for both weeknights and special occasions. It’s incredibly easy to make from scratch and always leaves everyone asking for seconds. I hope it brings as much joy to your table as it does to mine.