Spaghetti in a delicate gorgonzola cream sauce with wilted spinach and topped with toasted breadcrumbs – only 6 ingredients, most of which are likely in your pantry, and 15 minutes cook time for this beautiful and comforting pasta dish.
The best way I can explain spaghetti gorgonzola is to call it gourmet mac and cheese.
It has all the comfort of the original cheese and noodle dish, but with a heightened flavour profile and a 15 minute cook time. Who can argue with that? If you are a fan of 15 minute pasta recipes – also check out our smoked salmon carbonara.
The gorgonzola sauce is delicate yet rich and creamy, with the mild earthiness. Whatever you do, do not forget the breadcrumb topping – its the pasta accessory you never knew you were missing in your life. Don’t worry – this recipe makes extra for the next time you are looking to add some crunch goodness to a creamy pasta dish.
what is gorgonzola cheese?
For those who aren’t in the know yet, gorgonzola is creamy, mild tasting blue cheese.
Think your not a fan of blue cheese? Try it melted into a sauce – hopefully, this one. I’ve converted many people who thought they didn’t like blue cheese into fans with sauces like this.
how to make spaghetti gorgonzola
Bring a large pot of salted water to a boil and cook the pasta according to package directions. For the best tasting pasta make sure your water is SALTY. Honestly, it should taste like the sea if it is seasoned correctly.
In a large thick-bottomed saucepan, heat the oil over medium heat and using a spatula or by moving the pan spread the oil out across it. Add the breadcrumbs and stir gently for a minute or two until they are lightly toasted. They toast quite quickly, so once they turn light brown remove them from the heat.
Remove the breadcrumbs from the saucepan and wipe it out with a paper towel. Heat the cream over medium-high heat. You want to bring it just below a boil and simmer it for about 5 minutes until it has reduced and thickened a bit. Add the pinch of nutmeg. Nutmeg is not essential, but highly suggested – it adds an extra dimension to the flavour of the sauce.
Remove the saucepan from the heat source and stir in the gorgonzola until it has melted.
Add the cooked (and strained) pasta to the sauce and toss to coat. Add the fresh spinach to the pan and fold it into the pasta until it has just wilted.
Serve garnished with some of the toasted breadcrumbs.
This recipe for easy bean salad is suitable for the following diets:
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MORE EASY VEGETARIAN RECIPES YOU’LL LOVE
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Spaghetti covered with a light and creamy gorgonzola sauce with wilted spinach and toasted breadcrumbs. 6 pantry ingredients and 15 minutes cook time.
- 1⁄8 cup breadcrumbs
- 1 tbsp olive oil
- 180 g spaghetti
- 1 1⁄4 cup cream
- 2 oz gorgonzola
- pinch of nutmeg (optional)
- 2 cups spinach
- Bring a large pot of heavily salted water to a boil and cook pasta according to package directions.
- Heat a thick bottomed or stainless steel pan to medium heat and add the oil and bread crumbs. Toast lightly while stirring for a minute or two.
- Remove the breadcrumbs from the pan and wipe clean.
- Place the pan back on the element and increase the heat to medium high. Add the cream to the pan, allow it to heat up to just below a boil and reduce for a couple of minutes. The cream should thicken slightly. Stir in the nutmeg.
- Remove the pan from heat and melt the gorgonzola into the sauce. Add the strained pasta and toss to coat it with gorgonzola sauce.
- Add the spinach and stir to combine until the spinach has just wilted.
- Divide between 2 plates and garnish the pasta with the toasted breadcrumbs.