15 mins
15 mins
Serves 4

Gemelli with Gorgonzola Cream and Walnuts

A rich and robust cream sauce is the ultimate comfort food and, unlike so many traditional comfort foods, this dish comes together easily, making it the perfect weeknight indulgence.
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  • 12 oz Italpasta Artisan Gemelli
  • 2 tbsp butter
  • 2 shallots, finely chopped
  • 3 clove garlic, minced
  • 1 cup whipping cream (35%)
  • 1 cup chicken broth (low sodium)
  • 6 oz Gorgonzola cheese, crumbled
  • 1/4 cup Parmesan Cheese, grated
  • 1/2 tsp pepper
  • 3/4 cup walnut halves, toasted, chopped
  • 1/4 cup fresh parsley, chopped


  • Melt butter in large, nonstick skillet set over medium heat; cook shallots and garlic for about 3 minutes.
  • Pour in cream and broth. Simmer for about 5 minutes. Whisk in Gorgonzola, Parmesan and pepper; simmer for about 5 minutes.
  • Cook gemelli according to package directions; drain well. Stir into sauce along with 1/2 cup (125 mL) chopped walnuts. Sprinkle with parsley.
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Toast walnuts in a single layer on a baking sheet in a 350°F (180°C) oven for about 10 minutes or until fragrant.
Add some additional fibre to this dish by tossing in a few handfuls of baby spinach along with the walnuts.

Nutritional Analysis

Calories: 860kcalCarbohydrates: 81gProtein: 26gFat: 51gCholesterol: 120mgSodium: 640mgFiber: 7gSugar: 5g