Creamy blue cheese sauce loaded with sun-dried tomatoes and spinach tossed with brown rice spaghetti. This easy Pasta with Gorgonzola and Walnutsdish is full of savory flavors and it comes together with handful of ingredients in just 30 minutes!
I had some leftover blue cheese that needed to be used, so I decided to incorporate it in some kind of pasta dish since it’s my favorite type of meal. And let me tell you something… This blue cheese pasta is pure decadence. Rich blue cheese pasta sauce, combined with sun-dried tomatoes, fresh spinach and topped with toasted walnuts is the perfect combination. I mean… look at this creaminess.
As far as the pasta goes, I used brown rice spaghetti which is my favorite. Brown rice contains many healthy nutrients and it’s a good source of fiber and protein. Best of all, it tastes very good! Similar to whole wheat but a little bit more chewy which I love. I usually get it from Trader Joe’s or online. Check out thisvegan creamy tomato sauce pasta I made using brown rice spaghetti as well!
Cook pasta according to the directions on a package. Set aside.
Meanwhile, heat the oil in a skillet over medium-high heat. Add onion and pinch of pink salt and cook until soft and browned (about 5 minutes). Add chopped sun-dried tomatoes and garlic and cook for another couple of minutes, stirring constantly.
Add crumbled blue cheese and pour in almond milk., stir until the cheese is melted. Stir in the spinach and turn off the heat.
In the meantime, use a dry skillet over medium heat to toast walnuts. Stir constantly to avoid burning.
Pour the sauce over cooked spaghetti and mix until coated. Divide between bowls, top with toasted walnuts and fresh basil. Serve immediately.
