Easy Gorgonzola Pasta (One-Pan)
This is my easy Gorgonzola Pasta and it's all made in one-pan, meaning minimal washing up and low-effort cooking!
Servings: 2 people
Calories: 689kcal
Ingredients
- 1 white onion thinly sliced
- 3 garlic cloves finely chopped
- 1 chilli finely chopped
- 200 g pasta rigatoni or penne
- 600 ml chicken stock or broth
- 100 g gorgonzola broken into crumbles
Garnishes (optional)
- 5 g chives finely chopped
- 1 tablespoon sunflower seeds
- 1 tablespoon hot honey or combine 1 tablespoon honey with ¼ teaspoon chilli flakes
Instructions
- Place a pan on low-medium heat (that has a lid) and drizzle with 2 tablespoon olive oil. Add in the onions, garlic, and chilli. Season with flaky salt and fry for 5 minutes until softened and lightly caramelised - stir occasionally.
- Once the onions have softened, add in the pasta followed by the chicken stock and crumbled gorgonzola (the chicken stock should just about cover the pasta). Give everything a good stir, then increase the heat to medium. You want to stir the dish every few minutes to avoid the pasta sticking to the base of the pan. The stock should be gently bubbling away for around 8 minutes.
- After around ⅔ of the water has evaporated or after around 8 minutes, turn the heat to low and add on a lid (the pasta should be simmering gently). Cook for 3 minutes.
- Once the pasta has been cooking for 10-12 minutes in total, remove the lid and taste and ensure that it's cooked. If it's not cooked and the sauce has become very thick, add around 100ml water and leave to simmer (without the lid) until the pasta is cooked and the sauce is to your desired consistency. Taste once again and season accordingly. Then serve up with your garnishes. Optionally: chopped chives, sunflower seeds, and hot honey! Enjoy, my friend!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll up this page to find them!
Storage: once your gorgonzola pasta has cooled, place into airtight containers and into the fridge for up to 3 days.
Freezing: once again, leave your blue cheese pasta to cool, then place in containers and don't forget to label them with the date and contents. When you're ready to eat, leave in the fridge overnight to defrost.
Reheating: if reheating in containers, leave the lid ajar and add in 1 tablespoon of milk (this ensures that the pasta remains moist and creamy). Heat until piping hot. Alternatively, place the pasta into a pan and onto medium/low heat. Add in 2 tablespoon milk and gently simmer until piping hot.
Nutrition
Calories: 689kcal | Carbohydrates: 94g | Protein: 33g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 47mg | Sodium: 1020mg | Potassium: 831mg | Fiber: 5g | Sugar: 11g | Vitamin A: 715IU | Vitamin C: 38mg | Calcium: 312mg | Iron: 2mg