Penne with Gorgonzola Cream and Cranberries

This simple recipe blends Gorgonzola with dried cranberries and toasted pecans (or walnuts, if you prefer) for a standout supper that’s ready in less than 30 minutes.

With such easy preparation, it’s a handy recipe to have at-the-ready for holiday meals or other social gatherings when you want to serve a delicious meal without spending hours in the kitchen.  (In fact, the article that originally accompanied this recipe suggested it as a simple but satisfying Christmas dinner.)

The sweet but tart cranberries are the perfect foil for the sharp and heady Gorgonzola.  Filling and flavorful, it’s a memorable but not overpowering dish.

Tangy!

Penne with Gorgonzola Cream and Cranberries
Adapted from Desperation Dinners via the Akron Beacon Journal
(Serves 6)

16 ounces penne pasta
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup whole milk (I used 2% since this is what we normally have at home)
4 ounces cream cheese
4 ounces Gorgonzola crumbles
3/4 cup sweetened dried cranberries
1/4 cup toasted chopped pecans (or walnuts)

Cook pasta according to package directions. While pasta cooks, melt butter in a 2-quart or larger saucepan over medium heat. Add flour and stir to make paste, cooking about 1 1/2 minutes, or until golden brown. Slowly add milk, stirring constantly. Continue to cook and stir, removing from heat after milk begins to thicken — this might take a little longer with reduced fat milk.

Add cheeses and stir until completely melted. Stir cranberries into sauce.

Drain pasta and transfer to a large serving dish. Add sauce and mix gently until thoroughly combined. Top with toasted nuts and serve immediately.

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Comments
6 Responses to “Penne with Gorgonzola Cream and Cranberries”
  1. the Jilb says:

    My first thought when I saw that picture of the penne was, “Oh, yum!” Can’t wait to try it! 🙂

  2. Awesome combo. I see it in salads, but never in pasta. Very cool.

  3. Malou says:

    Looks very yummy, Karen! I’ve never tried this version with cranberries and pecan so this is a must-cook recipe. Thanks for sharing. 😉

  4. karencooking says:

    I hope you like it! And it really is quite easy!

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