This is my easy Gorgonzola pasta and it’s all made in one-panmeaning minimal washing up and low-effort cooking! It’s super creamy without using any cream, and has a mild spicy flavour to it which pairs perfectly with the rich blue cheese. My boyfriend and I adore this recipe, so I really hope you enjoy it!
You only need a handful of ingredients for this one pan gorgonzola pasta dishso it’s a great one for a midweek speedy dinner. We fry off garlic, onionand chili until softened and aromatic, then add in the chicken stock, pastaand gorgonzola. It’s honestly SO simple. Just let that to cook and voila, you’ve got yourself a delicious one pot pasta dish!
If you’re looking for more one pan pasta dishes, then check out my lemon boursin pasta or my goats cheese pasta. For a wholesome and comforting pasta recipe, I think you’ll love my old fashioned Mac and cheese recipe that’s made from scratch and a total crowd-pleaser. And if you’d like a one-pan but inspired by a different cuisine, then my one pan vermicelli noodles are a great option.
Jump to:
About Emily’s Recipe
If you’re new here, hi! I’m Emily – a recipe developer, food content creator, and cookbook author! Thanks for stopping by to check out my Easy Gorgonzola Pasta recipe. I really hope you enjoy it and please do let me know in the comments if you give it a go!
If you’d like to join a community of food lovers, just subscribe to my newsletter for recipes, cooking tips, and foodie chats. Now, let me tell you a bit more about this recipe…
Texture: the pasta is perfectly al dente with a silky smooth creamy sauce. If you choose to garnish with sunflower seeds, then you’ll get a little crunch in your bite too!
Taste: if you love gorgonzola, then you are going to be obsessed with this recipe. It’s gorgeously cheesy, with a hint of spice to balance things out, and cooked with aromatics and chicken stock, to smooth out the cheesy flavour. I also LOVE topping the pasta with some hot honey which gives it a lovely sweetness.
Ease: SO easy. Like, so easy. Just give it a stir now and again.
Top Tips: 1. use a non-stick pan if you want to avoid the ingredients from sticking badly to the pan. 2. don’t use long pasta, use chunky small or short pasta like rigatoni3. stir occasionally but not constantly. 4. use the amount of liquid I’ve suggested, but you can always add more and adjust later on in the cooking process if the pasta isn’t cooked to your liking.
Would I make this again? Yes. Honestly, if I didn’t develop recipes for a living, this would be on my weekly evening rotation.
Ingredients and Substitutions
Onion: we’re using white onions for this recipe but honestly, feel free to use shallots or red onions. I wouldn’t recommend using granules for this recipe, as the onions provide a lovely texture and sweetness to the dish. You could also use leeks instead, if you’d like!
Garlic: fresh whole garlic cloves that we’re finely mincing. You can use garlic granules in this scenario…around 1 tsp.
Chilli: I’d recommend using a mild fresh red chilli, but as we all know, chillies can be surprisingly spicy or underwhelming mild. So start with one chilli and then you can add more spice if need be! You can use chilli flakes if you’d like but I like the freshness of real chillies.
Pasta: for one pot pasta recipes, you want to use short pasta. For this recipe, we’re using rigatoni, but you could use penne, fusilli, or farfalle. Feel free to use gluten-free pasta if need be!
Chicken stock: I’m using a knorr chicken stock cube with 600ml of water. But if you have fresh chicken broth, then use that! You can also use veggie stock if you’d like.
Gorgonzola: an Italian blue cheese that is rich and creamy. If you can’t find gorgonzola, feel free to pick out any blue cheese you love! If you’re not a fan of blue cheese but want to make this recipe, then sub out the blue cheese with boursin, goats cheese, or cream cheese for a milder flavour! If you can’t get enough of gorgonzola, try out my gorgonzola chicken recipe!
The full list of ingredients and quantities is at the bottom of this blog in the recipe card!
Step by step instructions with photos
Step 1: Place a pan on low-medium heat (that has a lid) and drizzle with 2 tablespoon olive oil. Add in the onions, garlic, and chilli. Season with flaky salt and fry for 5 minutes until softened and lightly caramelised.
Step 2: Once the onions have softened, add in the pasta followed by the chicken stock and crumbled gorgonzola. Give everything a good stir, then increase the heat to medium. You want to stir the dish every few minutes to avoid the pasta sticking to the base of the pan. The stock should be gently bubbling away for around 8 minutes.
Step 3: After around ⅔ of the water has evaporated or after around 8 minutes, turn the heat to low and add on a lid (the pasta should be simmering gently). Cook for 3 minutes.
Step 4: Once the pasta has been cooking for 10-12 minutes in total, taste and ensure that it’s cooked. If it’s not cooked and the sauce has become very thick, add around 100ml water and leave to simmer until the pasta is cooked and the sauce is to your desired consistency (with the lid off). Taste once again and season accordingly. Then serve up with your garnishes. Optionally: chopped chives, sunflower seeds, and hot honey! Enjoy, my friend!
What to do with leftovers
Storage: once your gorgonzola pasta has cooled, place into airtight containers and into the fridge for up to 3 days.
Freezing: once again, leave your blue cheese pasta to cool, then place in containers and don’t forget to label them with the date and contents. When you’re ready to eat, leave in the fridge overnight to defrost.
Reheating: if reheating in containers, leave the lid ajar and add in 1 tablespoon of milk (this ensures that the pasta remains moist and creamy). Heat until piping hot. Alternatively, place the pasta into a pan and onto medium/low heat. Add in 2 tablespoon milk and gently simmer until piping hot.
FAQs
As long as you use gluten-free pasta, then you’re all good for this recipe!
For sure! I love adding in sliced zucchini (courgette), or sliced aubergine (eggplant). You could also add in peas!
Absolutely, serving this with some fried chicken breast or pork chop would be delicious!
More recipes you might enjoy!
If you tried this Easy Gorgonzola Pasta (One-Pan) or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Easy Gorgonzola Pasta (One-Pan)
This is my easy Gorgonzola Pasta and it’s all made in one-pan, meaning minimal washing up and low-effort cooking!
Instructions
-
Place a pan on low-medium heat (that has a lid) and drizzle with 2 tablespoon olive oil. Add in the onions, garlic, and chilli. Season with flaky salt and fry for 5 minutes until softened and lightly caramelised – stir occasionally.
-
Once the onions have softened, add in the pasta followed by the chicken stock and crumbled gorgonzola (the chicken stock should just about cover the pasta). Give everything a good stir, then increase the heat to medium. You want to stir the dish every few minutes to avoid the pasta sticking to the base of the pan. The stock should be gently bubbling away for around 8 minutes.
-
After around ⅔ of the water has evaporated or after around 8 minutes, turn the heat to low and add on a lid (the pasta should be simmering gently). Cook for 3 minutes.
-
Once the pasta has been cooking for 10-12 minutes in total, remove the lid and taste and ensure that it’s cooked. If it’s not cooked and the sauce has become very thick, add around 100ml water and leave to simmer (without the lid) until the pasta is cooked and the sauce is to your desired consistency. Taste once again and season accordingly. Then serve up with your garnishes. Optionally: chopped chives, sunflower seeds, and hot honey! Enjoy, my friend!
Notes
Storage: once your gorgonzola pasta has cooled, place into airtight containers and into the fridge for up to 3 days.
Freezing: once again, leave your blue cheese pasta to cool, then place in containers and don’t forget to label them with the date and contents. When you’re ready to eat, leave in the fridge overnight to defrost.
Reheating: if reheating in containers, leave the lid ajar and add in 1 tablespoon of milk (this ensures that the pasta remains moist and creamy). Heat until piping hot. Alternatively, place the pasta into a pan and onto medium/low heat. Add in 2 tablespoon milk and gently simmer until piping hot.
Nutrition
Calories: 689kcalCarbohydrates: 94gProtein: 33gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 47mgSodium: 1020mgPotassium: 831mgFiber: 5gSugar: 11gVitamin A: 715IUVitamin C: 38mgCalcium: 312mgIron: 2mg
