Orecchiette with Gorgonzola and Walnuts Recipe | Vegetarian Times Skip to main content

Orecchiette with Gorgonzola and Walnuts

Try this classic combination with other small, chewy pasta shapes as well.

Ingredients: 

Ingredients: 

Ingredient Line: 
8 oz. dry orecchiette pasta (2 cups)
Ingredient Line: 
½ cup low-fat milk
Ingredient Line: 
4 oz. light Gorgonzola cheese, crumbled
Ingredient Line: 
½ cup walnuts, coarsely chopped
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¼ tsp. cracked black pepper

Instructions: 

1. Cook pasta in large pot of boiling salted water according to package directions. Drain.

2. Heat milk and Gorgonzola in skillet over medium heat 3 to 4 minutes, or until cheese has melted and slightly thickened. Stir in pasta to coat with sauce; stir in walnuts. Top with pepper.

Nutrition Information: 

Calories: 
399
Protein: 
20 g
Total Fat: 
17 g
Saturated Fat: 
5 g
Carbohydrates: 
47 g
Cholesterol: 
22 mg
Sodium: 
350 mg
Fiber: 
3 g
Sugar: 
3 g
Yield: 
Serves 4

Comments on this Recipe

An incredibly quick and easy adult version of pasta with cheese sauce. Very rich and flavorful but not overpowering.

Delicious, fast and easy! I toasted the walnuts for extra flavor and used soy milk instead of low-fat milk..

Good recipe