Spaghetti Gorgonzola is the creamiest, cheesiest, dream like pasta you can make! Quick and easy with an almost effortless sauce, this spaghetti gives you a non meat or meatball option. Speaking like Italians we can say Spaghetti Alla Gorgonzola or really simply like an Aussie Gorgonzola Spaghetti. In all cases we are talking about seriously creamy cheesy yum on a plate!
🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the recipe in the points below:
- Budget friendly: there is no meat in the recipe, just the basics of cream and cheese. If you buy the gorgonzola as a 'home brand' the dish will be quite economical.
- Fast cook time: forget spending hours in the kitchen to get dinner sorted and bring this gorgonzola spaghetti together in a lightening fast 15 minutes!
- Versatile: there are plenty of options to add variety to this simple spaghetti with gorgonzola recipe. You can check out my substitutions and variations for ways to bulk up or spice up the recipe.
- Family favourite: this recipe will be loved from little ones to adults. It is the perfect family dinner recipe. Yes, there are unique flavours, but many kids will simply consider this as a 'creamy pasta sauce'.
- Taste and texture: intentional decisions made in the combination of ingredients provide delight on the palate and the tastebuds. It is a winning and enjoyable ingredient mixture.
Tasty tip for vegetarian friends: gorgonzola has an animal rennet used in the making of the cheese. Whilst this recipe does look vegetarian, it is not when used with this cheese. I wanted to share that with you from the get go so that you could keep that in mind 👍🥰.
The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Spaghetti: readily available and with a price range to match, this budget friendly ingredient is always easy to cook with!
- Cream: heavy cream will work best. This forms the basis for the creamy spaghetti sauce.
- Gorgonzola cheese: readily available from most supermarkets, but you may have to look in the section with the more premium cheeses like brie and camembert to find it. Some stores have a range in prices, yet some will only have one version of the product, which can be a little more expensive than others. (Aldi has the cheapest that I have ever come across and it is a good product).
- Kalamata olives: great on pizzas or stirred through pastas. They are more expensive to purchase if pre sliced, so you can buy the whole pitted version and use a knife and chopping board to chop your own saving a dollar or 2!
- Capers: reasonably underrated or not that well known at times, they will be with the vinegars and sun dried tomatoes in the supermarket. You can get small 'baby' capers which are the ones seen in the photos throughout this post or you can get larger pea sized ones. My preference is the smaller ones. They literally burst with flavour!
- Artichokes: this will fit in with the dish better if you chop each marinated artichoke heart into about 4 pieces with a knife and chopping board. Don't worry if they come apart somewhat, each piece will still do their textural best to deliver yum to your tastebuds.
- Garlic: I like to use the chunkiest bottled garlic I can find or chop cloves. We want to cook this in the pan with the butter, salt and pepper. The flavour mellows after 2 to 3 mins of high heat sautéing.
- White wine vinegar: bright and fresh this is a lively ingredient that sings in the dish.
- Salt and pepper: a little of each to season the recipe. These are added when we are cooking the garlic.
- Garnish (optional, although, highly recommended, try not to skip my friend: either pecorino romano or parmesan cheese, cracked black pepper and fresh bright green basil leaves.
Tasty Tip: I like to offer a number of substitutions and variations to give you options when making the recipe. If in doubt of any of the above ingredients, or wanting alternatives, read this section before diving into the instructions on how to make the recipe below 👍😉.
Here are the step by step instructions to make the recipe. We start by cooking the spaghetti in a large sauce pan of boiling salted water. Then before draining, we want to scoop some of this out and use it to help bind the pasta and sauce. A measuring jug is a handy vessel to use for this purpose
- Reserve some of the pasta water (Photo 1)
- Add butter to pan and melt (Photo 2)
- Then add garlic, salt and pepper and cook (Photo 3)
- Add white wine vinegar (Photo 4)
👩🍳 How to Make Spaghetti Gorgonzola
To make the recipe start by filling a saucepan with water and bringing it to the boil. You want to add salt to this as well. Read and follow the instructions on the packet of spaghetti to indicate the necessary cook time.
A minute or so before draining, scoop out some of the pasta water and set this to the side. Then start on the sauce.
Add the butter to a pan and melt on high. Add the garlic, salt and pepper. Cook the garlic for 1 to 3 minutes and stir as you go. Then pour in the white wine vinegar, stir this to combine with the garlic.
Next pour the cream into the pan and continue to stir.
- Pour in cream and stir (Photo 5)
- Add chopped gorgonzola (Photo 6)
- Add chopped artichokes (Photo 7)
- Then add the drained spaghetti (Photo 8)
Then add the chopped gorgonzola pieces to the centre of the pan. They will begin to melt and if the sauce bubbles at the edges, turn the heat down a little bit. Once the cheese has melted, stir to combine it with the cream, so that the sauce has a consistent texture.
Then add the chopped artichokes and stir to cover these in the sauce.
Add the drained spaghetti to the pan and have the heat on low at this point.
- Add the reserved pasta water (Photo 9)
- Then add the sliced olives (Photo 10)
- Next add the capers (Photo 11)
- Then stir to heat through and garnish for serving (Photo 12)
Start by pouring in ¼ cup of the pasta water and stir to combine, then add another ¼ cup. If you want to add more, you can, stir as you go so that the sauce doesn't become too thin.
Next tip in the sliced kalamata olives, give them a stir to get them into the dish, add the capers and keep stirring to combine. Allow the dish to fully heat through then turn the element off and remove from the stove.
🍽 Serving Suggestions
To serve the spaghetti, you will want to garnish with either pecorino romano or parmesan cheese, this is best freshly grated over the top. Then crack some black pepper over the spaghetti and add some fresh basil leaves to give the dish a great few pops of colour.
👍 How to Guide
How to Store
Store leftovers of the spaghetti on a plate in the fridge with cling wrap or in a sealed air tight container. If not sealed, it has a tendency to dry out, which you want to avoid. The leftovers will be ok to consume for 3 days.
How to Freeze
This is not a pasta recipe that freezes very well. The creamy sauce can have mixed results if frozen so my recommendation is to serve immediately or reheat leftovers, don't freeze.
How to Reheat
Refrigerated leftovers can be reheated in the microwave, on a plate with cling wrap over the top. They will only take 2 to 3 minutes to heat through. You can drizzle a little more of the reserved pasta water over the top if you kept this in the fridge also. It will help the pasta sauce to retain a more wet as opposed to dry consistency.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- You can use a standard blue cheese (equivalent amount) in place of the gorgonzola.
- You can use olive oil to fry off the garlic in place of the butter, however, I think that you get the best flavour to the pasta sauce if using butter.
- You can use black sliced olives if you like or green ones.
- Parsley is a great garnish to use in place of the basil leaves.
- Either parmesan cheese or pecorino romano will work well.
- You can add some spinach after adding the artichokes or rocket leaves (arugula).
- You could sprinkle some additional crumbled blue cheese over the top of the dish, however, I think you will find joy in the smell and aroma of the sauce and the textures of the artichokes, olives and capers. I personally don't think the soft cheese texture adds a lot to the dish, especially if using some freshly grated parmesan (which has a firmer texture) and will melt into the dish if grated straight away whilst the spaghetti is still piping hot.
- Crumble some walnuts or toasted breadcrumbs on top for a great additional texture and garnish.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- Yes, you can use linguine, fettucine or another pasta like macaroni or spiral pasta.
- Add a pinch of salt to the water when cooking the spaghetti.
- No need to break the spaghetti in half, you can push the long bits in to ensure they go under the hot water. This lets you get even more of your twirl on 😉👌.
- A heatproof jug is the best vessel to use to drain and reserve some of the water before draining the pasta.
- There is no need to rinse the cooked spaghetti.
- Additional parmesan cheese, cracked black pepper and basil leaves are great for garnishing the finished dish.
🤓 Frequently Asked Questions
Can you eat the rind on Gorgonzola?
Yes, you can eat the rind on gorgonzola cheese. Simply cut the cheese including rind and serve as is, there is no need to cut this off or remove it from the cheese.
What is the blue veins in Gorgonzola cheese?
The blue veins in gorgonzola is mould. The technical name for this mould is Penicillium Roquefort bacterium.
Why is Gorgonzola not vegetarian?
Gorgonzola is not classed as vegetarian as it has an animal rennet used to make the cheese. Whilst many would think using it in a meatless recipe makes it a vegetarian dish, most vegetarians, would know to avoid this if wanting to steer clear of all animal related products in their diet.
😍 More Easy Dinner Recipes
Getting dinner on the table can be the easiest thing you do all day if you have some fuss free and effortless recipes to turn to. I think you will also enjoy the following:
- Lamb Osso Bucco
- Linguine Al Pesto
- Beef Osso Bucco
- Spaghetti Gorgonzola
- Fusilli Alfredo
- Fettuccine Bolognese
- Linguine Bolognese
- Pork Bolognese
- Lamb Bolognese
- Oven Baked Pork Ribs
It is time to get our spag without the bol on my friend. You can also find all of my pasta recipes in the one spot!
- 1 Sauce pan
- 1 Heatproof jug to collect the pasta water
- 1 Colander
- 1 Sauté pan
- 1 Wooden spoon
- 1 Measuring Spoons either ¼ cup or ½ cup for the pasta water
- 500 grams/16 oz spaghetti
- ½ cup reserved pasta water
- 2 tablespoons/40 grams butter
- 1 tablespoon minced garlic
- ¼ teaspoon cracked black pepper
- ¼ teaspoon kosher salt (cooking salt)
- 2 tablespoons white wine vinegar
- 1 cup heavy cream
- 1 cup artichokes drained, not rinsed, Note
- 200 grams/8 oz gorgonzola cheese
- 1 cup kalamata olives pitted and sliced
- ½ cup capers drained, not rinsed, Note
- basil leaves
- pecorino romano or parmesan cheese
- cracked black pepper
- Cook spaghetti: place a medium sized saucepan on the stove, add water and salt and turn to high heat. Cook spaghetti according to the packet instruction indicated time.
- Reserve pasta water: scoop out 1 to 2 cups of pasta water, set aside. We only need ½ cup, however, it can be handy to store some leftover in the fridge.
- Gorgonzola spaghetti sauce: add the butter to a large sauté pan and turn to high heat. As the butter melts, add the garlic as well as the salt and pepper then stir to combine. Cook for approximately 2 minutes, stirring as you go. Pour in the white wine vinegar and give it a stir. Then add the cream and stir to combine. Allow the cream to come to the boil then turn the heat to low. Add the gorgonzola cheese and allow this to slowly melt into the cream, stir occasionally throughout this time.
- Chopped artichokes: when the gorgonzola is melted and the sauce is consistently combined add the artichoke pieces. Stir these and allow to heat for 1 to 2 minutes.
- Spaghetti: add the cooked drained spaghetti to the cheesy gorgonzola sauce. Pour in ¼ cup of the reserved pasta water, stir, then add in another ¼ cup. Stir till the pasta water is consistently combined with the sauce.
- Kalamata olives and capers: next add the sliced kalamata olives, stir then add the capers and stir again. Allow the dish to fully heat through.
- Garnish: as liberally as you like, garnish the dish with cracked black pepper, freshly grated parmesan cheese or pecorino romano and a few basil leaves. Provide forks and spoons for serving and enjoy!
- Note 1 - Reserved pasta water: I scoop out 1 to 2 cups, but we actually only use 2 x ¼ cups (½ cup for the recipe). It can be handy to have some of this spare to make any leftovers a little bit more juicy.
- Note 2 - White Wine Vinegar: you can use the equivalent of white wine or vegetable stock as an alternative.
- Note 3 - Artichokes: This is the equivalent amount of 2 x jars of 230 grams marinated artichoke hearts. American friends, you can use the 13.75 oz tin which is roughly the same overall volume.
- Note - 4 Kalamata olives: this is the equivalent of a 350 gram jar (12 oz). Drained, not rinsed. The olives will be sold pitted, but you will need to slice them for the recipe. Or purchase sliced kalamata olives, however, they are more expensive and it doesn't take long to slice your own!
- Note - 5 Capers: this is the equivalent of a 110 gram jar of capers (American friends 3.5oz). Drained, not rinsed. The 'baby' capers are my preference over the larger pea size capers.
- Serving size for the dish: enough for 4 x servings or can stretch further if serving as a side/in addition to other meals.