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5 from 4 votes

Blue Cheese Pasta with Walnuts

This Blue Cheese Pasta with Walnuts is one of the most comforting yet easy pasta dinners around. The creamy blue cheese sauce is simple to make whilst the pasta is cooking. The toasted walnuts add a wonderful crunch to this delicious vegetarian pasta dinner. Serve it midweek for an easy meal or over the weekend when you have guests. Eat it as a main meal or add a seared steak and use it as a delicious creamy cheesy side.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main
Cuisine: Italian
Servings: 4
Calories: 643kcal
Author: Claire | Sprinkles and Sprouts
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  • 1/2 cup blue cheese (see note 1)
  • 1/3 cup walnuts (see note 2)
  • 10 oz pasta shells
  • cups heavy cream
  • 1 tsp chopped fresh rosemary (see note 3)


  • Remove the blue cheese from the fridge so it isn't chilled when you make the sauce.
  • Preheat oven to 425°F/220ºC.
  • Place the walnuts on a lined baking tray and bake then for 5 minutes until golden. Set a timer and move on to the next step.
  • Get a large pan of water on to boil then add a good amount of salt.
  • Cook the pasta until al dente. (This is usually a minute less than the packet suggests)
  • Whilst the pasta is cooking pour the cream and rosemary into a small heavy based pan and heat over a medium heat until it is almost simmering. (See note 4)
  • Crumble the blue cheese into the cream and stir gently until it has melted.
  • Reserve a cup of the pasta cooking water and then drain the pasta.
  • Add the cooked pasta to the sauce and stir to coat. Add a little cooking water until the sauce coats all the pasta and is at the desired consistency. (approximately 1/4 cup)
  • Serve sprinkled with the toasted walnuts.


  1. This sauce is equally delicious when made with blue cheese crumbles or a block of blue cheese. So pick a blue cheese you love. See bulk of post for further blue cheese options.
  2. If you can't eat nuts then substitute in Pangrattato. This is an Italian pasta topping made with toasted breadcrumbs. You can find full instructions for how to make it HERE.
    If you aren't a fan of walnuts then you can substitute in any of the following:
    • Pecans
    • Almonds
    • Hazelnuts
    • Pinenuts
  3. The fresh rosemary brightens the sauce and I am afraid dried rosemary isn’t right here, it will be woody and make the dish unenjoyable to eat. If you can’t get fresh rosemary then simply leave it out.
  4. Don't allow the cream to boil as this can make the sauce very thick and claggy. If it does boil remove it from the heat immediately and add a teaspoon of cold water to cool and thin it.


Calories: 643kcal | Carbohydrates: 56g | Protein: 15g | Fat: 39g | Saturated Fat: 21g | Cholesterol: 114mg | Sodium: 268mg | Potassium: 300mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1220IU | Vitamin C: 0.4mg | Calcium: 162mg | Iron: 1.3mg
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