Gorgonzola Cream Sauce
Have you ever gone to a restaurant and eaten a dish that sent you over the edge? You know what I’m talking about. You close your eyes, you lean back your head, you let out an inadvertent moan and you can’t even help it because the food is that good.
It happened to me. In the middle of a darling Italian restaurant in Grand Rapids, Tre Cugini. Chef Adriano Moscatelli made a spectacular Gorgonzola mac and cheese that was absolutely to die for. I legitimately could not get this dish out of my mind. So I decided to jump into the kitchen to try and recreate it.
Ho - ly crap, it did not disappoint.
I’m going to warn you right now that this dish is so easy and so freaking delicious that you’re going to be tempted to make it every night.
I know, I know. We are told to run away from foods that have molded. It’s a sign that the food is past its prime and should be avoided. Generally, I would agree. But not when it comes to bleu cheese. In fact, the bacteria that creates the mold in this cheese is totally good for you. In addition to being packed full of calcium, protein, vitamin A, and vitamin B12, bleu cheese has also been known to aid in heart health and reduce inflammation
Bleu cheese is a delicious part of my diet and this Gorgonzola cheese sauce is one of the more indulgent ways that I incorporate it into my culinary routine. Gorgonzola has a pungent flavor which means that I can use a small amount and and still maintain the decadence of the dish.
The sauce begins with a simple roux. A roux is a combination of equal parts fat (like butter, olive oil, or even coconut oil) and flour that is used to naturally thicken a sauce or gravy.
For this recipe, add 2 tablespoons of butter to a saucepan over medium heat. When the butter has melted, whisk in 2 tablespoons of flour. Combine these two ingredients and cook for 3 - 4 minutes, or until the roux has started to turn a light golden color. These first few minutes of cooking are used to cook out the raw flour flavor.
You’ll notice that the mixture will start to smell slightly nutty at which time, you’ll begin to add your liquid. Because this is a cream sauce, add in your 2 cups of milk, whisking vigorously the entire time. Continue to whisk until the sauce starts to thicken. At this point, swap your whisk out for a wooden spoon. When the sauce has reached the desired consistency, it should completely coat the back of the spoon.
Remove the mixture from the heat and sprinkle in 2 - 3 ounces of Gorgonzola cheese and ½ a cup of a Parmesan cheese blend. Stir until thoroughly combined.
As the sauce is thickening up, you’ll want to cook your pasta. Add 8 ounces of farfalle pasta to boiling water and cook until al dente. Honestly, whatever noodles you have on hand will work fine for this dish.
If Broccoli isn’t your thing, use whatever veggie you like. Let me know what you think in the comments below!
Gorgonzola Cream Pasta
2 tablespoons butter
2 tablespoons flour
2 cups milk
½ cup Parmesan, Romano, asiago blend, shredded
2 - 3 ounces Gorgonzola cheese, crumbled
8 oz farfalle pasta
1 bunch of broccoli, prepared in your favorite way
Melt the butter in a medium saucepan over medium heat. Once melted, sprinkled in the flour and whisk to combine. Cook for 3 - 4 minutes or until raw flour flavor has cooked out. Whisk in the milk and cook until it is thick. Remove from heat and add in both the Gorgonzola and Parmesan blend. Stir to combine.
Cook the pasta in boiling, salted water according to the package instructions. Drain. Add to the sauce. Toss until the pasta is coated. Serve hot with a side of broccoli and enjoy!
* Recipe makes 4 portions of pasta with steamed broccoli
Hi! I'm Lacie, an Integrative Nutrition Health Coach turned Food Blogger. Welcome to The Vegetarian LunchBox where I celebrate my passion for vegetarian cooking.