Gorgonzola Cream Sauce For Pasta Recipes

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GORGONZOLA CREAM SAUCE

Make and share this Gorgonzola Cream Sauce recipe from Food.com.

Provided by Emma Pham

Categories     < 15 Mins

Time 6m

Yield 2 plates, 2 serving(s)

Number Of Ingredients 3



Gorgonzola Cream Sauce image

Steps:

  • Mix everything in a small pan at low heat. Cook until cheese melts. Let set until sauce thickens.
  • Serve with Gnocchi.

Nutrition Facts : Calories 338.8, Fat 34.3, SaturatedFat 21.7, Cholesterol 106.1, Sodium 512.6, Carbohydrate 1.8, Sugar 0.2, Protein 7

2 tablespoons butter
1/8 lb gorgonzola
1/3 cup heavy cream

GORGONZOLA CREAM SAUCE

Autumn is the season for rich, creamy sauces, and I'm pretty sure you're going to be shocked at just how easy this one is. When your cream is reduced, your sauce is practically done. I like serving this with a stuffed pasta like tortellini or ravioli, topped with diced apple and crunchy toasted walnuts.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 10



Gorgonzola Cream Sauce image

Steps:

  • Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
  • Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
  • Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
  • Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.

Nutrition Facts : Calories 299.7 calories, Carbohydrate 12.6 g, Cholesterol 81.8 mg, Fat 24.4 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 13.3 g, Sodium 257.7 mg, Sugar 2 g

1 cup heavy whipping cream
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
6 ounces dry miniature ravioli
3 ounces crumbled Gorgonzola cheese
2 tablespoons chopped Italian flat leaf parsley
2 tablespoons freshly grated Parmesan cheese
½ apple, diced
¼ cup chopped toasted walnuts
1 teaspoon chopped Italian flat leaf parsley

GORGONZOLA CREAM SAUCE FOR PASTA

Provided by Marian Burros

Categories     dinner, pastas, main course

Time 10m

Yield 2 servings

Number Of Ingredients 9



Gorgonzola Cream Sauce For Pasta image

Steps:

  • Bring 3 quarts of water to boil in covered pot for pasta.
  • Mix cornstarch with a tablespoon of buttermilk to make smooth paste. In heavy-bottomed saucepan, combine buttermilk-cornstarch mixture, remaining buttermilk, Gorgonzola and nutmeg.
  • Cook over medium heat, stirring almost constantly, to melt cheese and thicken mixture.
  • When water boils, stir in pasta and cook according to package directions, about 45 seconds; drain.
  • Just as buttermilk mixture begins to thicken, stir in peas and cook just long enough to heat through.
  • Stir in walnuts and serve over pasta with Parmesan cheese on the side.

3 quarts water
1 tablespoon cornstarch
1 cup low-fat buttermilk
2 tablespoons sweet Gorgonzola
Large dash ground nutmeg
8 ounces fresh angel-hair pasta
1/2 cup fresh or frozen peas
2 tablespoons toasted, chopped walnuts
2 tablespoons freshly grated parmigiano reggiano

PASTA IN A CREAMY GORGONZOLA SAUCE

A creamy, cheesy sauce with pasta, Good and easy week day dinner. The recipe comes from Fox Brook winery, Good served with Merlot.

Provided by Barb G.

Categories     Cheese

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8



Pasta in a Creamy Gorgonzola Sauce image

Steps:

  • Heat wine to boiling, cook until reduced by half; Whisk in cream cheese until smooth, heat to boiling.
  • Reduce heat to low and simmer uncovered, stirring frequently, until thickened, about 15 minutes; Stir in seasonings.
  • Meanwhile, cook pasta according package directions.
  • Stir in parmesan cheese and HALF of Gorgonzola into cream sauce, pour over pasta: Sprinkle with remaining Gorgonzola cheese and parsley, serve.

1 1/2 cups Chardonnay wine
1 (8 ounce) package light cream cheese, softened
pepper
1 pinch nutmeg
1 lb rotelle pasta or 1 lb linguine
2 tablespoons parmesan cheese
1/2-3/4 lb gorgonzola or 1/2-3/4 lb other blue cheese, crumbled
2 tablespoons chopped fresh parsley

GORGONZOLA PASTA SAUCE

Extremely easy and quick pasta sauce recipe. Use for cooked chicken or shrimp, too. For a lower fat version, substitute half and half for the cream and add a teaspoon of cornstarch for thickening.

Provided by Amy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 20m

Yield 4

Number Of Ingredients 6



Gorgonzola Pasta Sauce image

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.

Nutrition Facts : Calories 446.5 calories, Carbohydrate 4.8 g, Cholesterol 134.1 mg, Fat 36.3 g, Fiber 0.1 g, Protein 8.6 g, SaturatedFat 22.6 g, Sodium 351.2 mg, Sugar 0.9 g

1 ½ cups dry white wine
1 ¼ cups heavy cream
2 tablespoons grated Parmesan cheese
4 ounces Gorgonzola cheese, crumbled
1 pinch ground nutmeg
black pepper to taste

GORGONZOLA SAUCE

Provided by Ina Garten

Categories     condiment

Time 1h

Yield 3 cups

Number Of Ingredients 6



Gorgonzola Sauce image

Steps:

  • Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
  • Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley

GORGONZOLA SAUCE

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 8



Gorgonzola Sauce image

Steps:

  • 1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and reserve 1/2 cup of pasta water.
  • 2. Meanwhile, in a large skillet heat butter over medium heat and cook garlic until softened but not brown, about 1 to 2 minutes. Add cream and nutmeg and season with salt and pepper to taste. Cook, stirring occasionally until the sauce is slightly thickened and reduced, about 5 minutes. Add crumbled Gorgonzola and cook, stirring often until the cheese is melted and the sauce has thickened. Stir in the chives.
  • 3. Toss the pasta in the sauce and transfer to serving bowls. Serve with grated Parmigiano-Reggiano if desired.

2 tablespoons unsalted butter
2 cloves garlic, minced
1 1/2 cups heavy cream
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
1/4 pound Gorgonzola dolce, crumbled, about 1 cup
2 tablespoons chopped fresh chives
Freshly grated Parmigiano-Reggiano, optional

MUSHROOM-GORGONZOLA CREAM SAUCE

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0



Mushroom-Gorgonzola Cream Sauce image

Steps:

  • Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.

PENNE GORGONZOLA WITH CHICKEN

This rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like. -George Schroeder, Port Murray, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 11



Penne Gorgonzola with Chicken image

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

Nutrition Facts : Calories 489 calories, Fat 23g fat (14g saturated fat), Cholesterol 97mg cholesterol, Sodium 453mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 26g protein.

1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese and minced fresh parsley

GORGONZOLA SAUCE FOR PASTA

This is absolutely FABULOUS but not for the faint hearted. Full bodied flavor but do not look at the calories. Creme fraiche can be kept in the fridge for up to a week so this is a make ahead, quick recipe at the time that you want to serve it. You can substitute Blue cheese but it is not as full bodied.

Provided by Bergy

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3



Gorgonzola Sauce for Pasta image

Steps:

  • Mix cheese and creme fraiche in a medium saucepan and over low heat, heat it until the cheese has melted.
  • Pour over the hot pasta.
  • Serve with a green salad and crusty rolls.

Nutrition Facts : Calories 828.4, Fat 40, SaturatedFat 24.6, Cholesterol 124, Sodium 819.3, Carbohydrate 88.1, Fiber 3.6, Sugar 2.4, Protein 28.2

1/2 lb gorgonzola, crumbled
1 cup creme fraiche (Under separate posting here on recipezaar)
1 lb cooked pasta shells (or other pasta of your choice)

CREAMY GORGONZOLA SPINACH PASTA

This is one of those super quick pasta recipes that is ready in about 20 minutes. Use any kind of pasta and serve with this creamy Gorgonzola sauce with fresh spinach.

Provided by gartenfee

Categories     Main Dish Recipes     Pasta

Time 20m

Yield 4

Number Of Ingredients 7



Creamy Gorgonzola Spinach Pasta image

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
  • Drain fusilli and toss with sauce. Serve immediately.

Nutrition Facts : Calories 730 calories, Carbohydrate 88.5 g, Cholesterol 111 mg, Fat 33.9 g, Fiber 4.6 g, Protein 21.3 g, SaturatedFat 20 g, Sodium 293.3 mg, Sugar 4.7 g

1 (16 ounce) package fusilli pasta
1 ½ tablespoons butter
2 shallots, minced
1 cup heavy whipping cream
4 cups fresh spinach
½ cup Gorgonzola cheese
salt and freshly ground black pepper to taste

PASTA WITH PANCETTA AND GORGONZOLA SAUCE

This is NOT a low fat recipe, but it is oh-so delicious when you are in the mood for a treat. I made it up when I had some pancetta, heavy cream and gorgonzola on hand (three things I almost never have in the house). I hope you enjoy it as much as we do. You can use more or less gorgonzola depending on how strong you want the flavor.

Provided by 2hot2handle

Categories     European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8



Pasta With Pancetta and Gorgonzola Sauce image

Steps:

  • Cook pasta according to package directions.
  • While pasta is cooking, heat a cast iron skillet to medium high. Add pancetta and saute until fat begins to render. Add onion and saute until the onion is translucent and the pancetta begins to brown, about 5 minutes.
  • Add the heavy cream and the sherry. Bring to a boil and then remove from heat.
  • Add the gorgonzola and stir until smooth. Place the pan back on the heat just until the cheese is fully melted and stir in the nutmeg.
  • Drain the pasta and put back into the pasta pot or a pasta bowl. Pour sauce over pasta and mix. Serve in shallow bowls and pass parmesan cheese for diners to grate over the hot pasta.

Nutrition Facts : Calories 461.2, Fat 17.7, SaturatedFat 10.7, Cholesterol 55, Sodium 280.7, Carbohydrate 59.1, Fiber 2.6, Sugar 2.6, Protein 14.7

1 lb pasta, your choice what kind
1/2 lb pancetta, diced
1/2 medium onion, finely diced
3/4 cup heavy cream
1/2 tablespoon sherry wine
4 ounces gorgonzola, crumbled
1/2 teaspoon ground nutmeg
freshly grated parmesan cheese, for serving

GORGONZOLA CREAM SAUCE WITH ANGEL-HAIR PASTA

Provided by Marian Burros

Categories     easy, quick, pastas, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9



Gorgonzola Cream Sauce With Angel-Hair Pasta image

Steps:

  • Bring water to boil in covered pot.
  • Mix cornstarch with a tablespoon of buttermilk to make a smooth paste. In heavy-bottom saucepan, combine buttermilk-cornstarch mixture, remaining buttermilk, Gorgonzola and nutmeg. Cook over medium heat, stirring almost constantly, to melt cheese and thicken mixture. Just as buttermilk mixture begins to thicken, stir in peas and cook just long enough to heat through.
  • When water boils, stir in pasta and cook according to package directions, about 45 seconds; drain.
  • Stir in walnuts and serve over pasta. Serve with Parmigiano Reggiano.

3 quarts water
2 tablespoons cornstarch
2 cups low-fat buttermilk
1/4 cup Gorgonzola cheese
1/8 teaspoon ground nutmeg
1 pound fresh angel-hair pasta
1 cup fresh or frozen peas
1/4 cup toasted, chopped walnuts
4 tablespoons freshly grated Parmigiano Reggiano

PASTA WITH GORGONZOLA SAUCE AND RADICCHIO

This rich and flavorful sauce is the perfect match for bitter radicchio. It is incredibly easy to make and goes well with any type of (preferably fresh) pasta. My favorite pasta to have this with is gnocchi. The light and fluffy potato pasta goes well with the rich sauce. Garnish with Parmesan cheese and parsley.

Provided by MelanieW

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 4

Number Of Ingredients 7



Pasta with Gorgonzola Sauce and Radicchio image

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.

Nutrition Facts : Calories 706.3 calories, Carbohydrate 23.7 g, Cholesterol 203.6 mg, Fat 60.4 g, Fiber 1.3 g, Protein 17.1 g, SaturatedFat 35.9 g, Sodium 723.7 mg, Sugar 0.3 g

1 pound gnocchi
1 tablespoon olive oil
2 cups chopped radicchio
1 ½ cups heavy whipping cream
8 ounces Gorgonzola cheese
⅛ teaspoon ground nutmeg
salt and ground black pepper to taste

GORGONZOLA CREAM SAUCE WITH SUN DRIED TOMATOES

Make and share this Gorgonzola Cream Sauce With Sun Dried Tomatoes recipe from Food.com.

Provided by TinkerTott

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10



Gorgonzola Cream Sauce With Sun Dried Tomatoes image

Steps:

  • Heat butter, add garlic and red pepper, saute for 2 - 3 minutes.
  • Add tomatoes, wine and chicken broth, cook five to eight minutes to reduce then turn off heat. Cover and set aside until ready to service.
  • A few minutes before serving add gorgonzola, parmesan, cream and nutmeg, heat until cheese is mostly melted - serve with pasta.

1 1/2 tablespoons butter
1/4 teaspoon red pepper flakes
2 garlic cloves
1/3 cup sun-dried tomato, chopped
1/3 cup dry white wine
1/4 cup chicken broth
6 ounces gorgonzola, crumbled
1/3 cup parmesan cheese, grated
1 cup heavy cream
1/4 teaspoon nutmeg

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From lauren-lane.com


GORGONZOLA CREAM SAUCE PASTA RECIPES ALL YOU NEED IS FOOD
Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and ...
From stevehacks.com


GORGONZOLA CREAM SAUCE FOR PASTA - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Gorgonzola Cream Sauce For Pasta are provided here for you to discover and enjoy ... Healthy Thanksgiving Recipes For Diabetics Healthy Shrimp And Noodle Recipes Are Lenny And Larry Cookies Healthy Super Healthy Cookie Recipe Easy Recipes. Easy Cheese Crisps Keto Snack Easy Chicken Wok Recipes Easy To Make Biscuit …
From recipeshappy.com


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