Blue cheese pasta is a rich, indulgent dish for anyone who loves that sharp, tangy flavor blue cheese brings to the table. A simple cream sauce melts the cheese down into something silky and luxurious, coating every strand of pasta. Add some toasted walnuts and a bit of fresh herbs, and you’ve got a restaurant-worthy dinner that comes together in about 20 minutes.
Why This Recipe Works
Blue cheese has a strong, distinct flavor, so a little goes a long way when melted into a cream sauce — it becomes rich and savory rather than overpowering. Toasted walnuts add crunch and a nutty flavor that complements the tanginess of the cheese, while a splash of pasta water helps the sauce cling perfectly to the noodles.
Ingredients
Serves 4
- 12 oz pasta (penne, rigatoni, or fettuccine all work well)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 4-6 oz blue cheese, crumbled (adjust to taste)
- ¼ cup grated parmesan cheese
- Salt and black pepper, to taste
- ½ cup walnuts, toasted and roughly chopped
- 2 tablespoons fresh parsley or chives, chopped
- Reserved pasta water, as needed
Equipment
- A large pot for boiling pasta
- A large skillet
- A colander
Instructions
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve about 1 cup of the pasta cooking water.
Step 2: Toast the walnuts
While the pasta cooks, toast the chopped walnuts in a dry skillet over medium-low heat for 2-3 minutes, stirring frequently, until fragrant. Set aside.
Step 3: Start the sauce
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant but not browned.
Step 4: Add the cream
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally, for about 2-3 minutes.
Step 5: Melt in the blue cheese
Reduce the heat to low and add the crumbled blue cheese, stirring until it melts into the cream and forms a smooth sauce. Stir in the parmesan cheese as well.
Step 6: Combine with pasta
Add the cooked, drained pasta directly to the skillet with the sauce, tossing to coat evenly. If the sauce seems too thick, add a splash of the reserved pasta water, a little at a time, until you reach your desired consistency.
Step 7: Season and finish
Season with salt and pepper to taste, keeping in mind blue cheese is already quite salty. Sprinkle with the toasted walnuts and fresh parsley or chives before serving.
Step 8: Serve
Serve immediately while hot, with extra blue cheese crumbles on top if desired.
Tips for the Best Blue Cheese Pasta
- Adjust the amount of blue cheese based on how strong you want the flavor — start with less if you’re new to blue cheese and add more to taste.
- Save pasta water before draining — it’s essential for adjusting the sauce’s consistency.
- Toast the walnuts for the best flavor and crunch; skipping this step will give you a flatter-tasting topping.
- Add protein like grilled chicken, steak, or crispy bacon to make it a heartier meal.
- Balance the richness with a simple green salad or steamed vegetables on the side.
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to loosen the sauce back up, since it will thicken considerably once chilled.
Final Thoughts
Blue cheese pasta is a rich, bold dish that comes together quickly but tastes like something you’d order at a nice restaurant. The combination of creamy sauce, sharp cheese, and crunchy toasted walnuts makes it a memorable dinner for blue cheese lovers.
