Spaghetti With Gorgonzola & Walnut Sauce


This is a very quick indulgently creamy sauce. Serve with pasta and a green salad for a delicious lunch or summer supper.

Serves 2


  • 50g Butter
  • 50g Button mushrooms, sliced
  • 150g Gorgonzola cheese, sliced
  • 150 ml Soured cream
  • Salt and pepper
  • 25g Pecorino cheese,
  • 50 g Broken walnut pieces
  • Chopped chives to garnish

Cooking Instructions:

  1. Melt the butter and gently fry the mushrooms until lightly browned.
  2. Separately in a bowl using a fork mash together the gorgonzola, cream and seasoning. Now stir this into the mushrooms when they are lightly brown, heat and stir gently until melted.
  3. Stir in the pecorino cheese and the walnut pieces.
  4. Serve with freshly cooked spaghetti and garnish with the chives.

Cooks Tip 1: For an impressive vegetable dish, layer with lightly cooked, thickly sliced potatoes. Sprinkle with more Pecorino cheese and bake at 180C / 350 F/ Gas 4 for 1 hour.

Cooks Tip 2: Let the sauce down with a little stock or dry white wine if you’d prefer it to be a little looser.


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