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Blue Cheese Pasta on a white plate with cloves of garlic around the plate

Blue Cheese Pasta with Walnuts

Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine American, Italian
Servings 6


  • 1 pound long noodle pasta
  • 2 cups half and half
  • 1 cup blue cheese, crumbled
  • 3-5 cloves garlic
  • 1/2 cup grated or shredded parmesan cheese
  • 1/2 cup diced onion
  • 1/2 cup chopped walnuts
  • 2 tablespoons olive oil
  • 1/2 teaspoon freshly grated nutmeg
  • salt and pepper to taste and for the pasta water
  • fresh parsley, torn Optional, for garnish


  • Fill a pot with water and add several big pinches of salt. Bring to boil and cook your pasta according to the package directions. While the water is boiling and the pasta is cooking, you will build your sauce.
  • Set a skillet over medium heat and warm completely.
  • Add the chopped walnuts and toast, stirring often, for up to 5 minutes. Remove them from the pan and set aside. Return the pan to the burner.
  • Add the olive oil to the skillet, warming it for 1-2 minutes before adding the onion.
  • Cook the onions until they are soft and translucent, about 5-7 minutes.
  • Add the garlic and cook for 1-2 minutes, stirring to not allow the garlic to burn.
  • Stir in the half and half, then sprinkle on the blue cheese crumbles and parmesan cheese, stirring all the while.
  • Grate the nutmeg on top of the sauce or sprinkle in ground nutmeg. Stir to combine.
  • Simmer the sauce on medium low or low heat, not allowing the sauce to boil or bubble. Stirring often, cook until the cheese is completely melted and the sauce is a smooth consistency.
  • Stir in the walnuts. Taste the sauce and adjust the salt and pepper to your taste.
  • Toss with well-drained pasta and serve immediately.