This pasta with roasted Brussels sprouts and Gorgonzola sauce is the kind of cosy, flavour-packed dish that makes chilly evenings feel a little brighter. With caramelised oven-roasted Brussels sprouts, creamy gorgonzola blue cheese sauce, and perfectly al dente pasta, it’s rich, comforting and delicious.
Who would have figured? Two things I love and many of us loathe, taste absolutely fantastic together. Blue cheese and Brussels sprouts. Roasted Brussels sprouts and blue cheese. Talk about a taste sensation!
Ingredients for Pasta with Brussels Sprouts and Gorgonzola
This creamy gorgonzola pasta with roasted Brussels sprouts proves that simple ingredients can deliver extraordinary flavour. It’s built on a handful of everyday staples with each one playing its part in creating a rich, comforting dish with just the right balance of savoury depth and creamy indulgence.
- Brussels sprouts: At their best from September to March, when they’re in season and naturally sweet and nutty. Always choose fresh, as roasted sprouts develop that irresistible golden caramelisation you just can’t get from frozen.
- Olive oil, garlic, sea salt and black pepper: The foundation of flavour. Together they infuse the dish with warmth and balance, highlighting the sprouts’ natural nuttiness.
- Milk or cream: Go light and delicate with milk, or opt for double cream if you’re after something silkier and more luxurious.
- Gorgonzola cheese: Mild, creamy and beautifully tangy. Prefer something bolder? Try Roquefort or another blue cheese for a more pronounced flavour.
- Parmesan cheese: Finely grated Parmesan gives the sauce its savoury depth and creamy finish that clings perfectly to the pasta.
- Pasta: Penne is a classic choice here, but any short shape will work — think rigatoni, fusilli or farfalle, whichever you have on hand.
How to Make My Gorgonzola Pasta with Roasted Brussels Sprouts
This recipe for pasta with roasted Brussels sprouts is all about simplicity and flavour. Here’s a quick look at how it comes together:
- Roast the Brussels sprouts: Toss trimmed sprouts with olive oil, salt and pepper, then roast until golden and caramelised. Roasting brings out the sprouts nutty flavour, making all the difference.
- Cook the pasta: While the sprouts roast, boil the pasta in salted water until just al dente. Reserve a little cooking water to thin the sauce.
- Make the Gorgonzola sauce: In a pan, gently warm olive oil, garlic, and a splash of milk (or cream if using), followed by the cheese and stir together until melted and smooth.
- Bring it all together: Add the roasted sprouts and pasta to the sauce, toss well, then finish with freshly grated Parmesan.
And that’s it! A bowl of pure comfort ready to serve.
You’ll find exact quantities and timings in the printable recipe card below.
What Makes This Blue Cheese Pasta So Special
- Customisable: Choose your favourite pasta shape, adjust the richness of the sauce, or experiment with different types of blue cheese.
- Seasonal goodness: A celebration of Brussels sprouts season, this dish brings cosy autumn and winter flavours together in the most delicious way.
- Simple and fast: With minimal prep and just a few steps, you can have this comforting pasta on the table in under an hour.
- Incredibly flavourful: Roasted Brussels sprouts add a nutty sweetness that pairs perfectly with the creamy, tangy bite of Gorgonzola.
- Comfort food made elegant: Rich and satisfying without being too heavy.
If you’re like me and love recipes with blue cheese, then you’re in for a treat. My romaine salad with blue cheese dressing is always a favourite, and blue cheese also works beautifully in my mushroom risotto. Pears are another wonderful match, try them in my crostini with pear and Roquefort. And for pasta lovers, my spinach and mushroom pasta with Gorgonzola sauce is an absolute must-try.
Pasta with Roasted Brussels Sprouts and Blue Cheese
Penne Pasta with Roasted Brussels sprouts and blue cheese pair beautifully together. An easy, tasty, comfort food pasta dish for fall and winter.
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Ingredients
- 500 g Brussels sprouts, trimmed and sliced in half
- 2 tablespoon extra-virgin olive oil, divided
- sea salt and freshly ground pepper, to taste
- 60 ml milk or cream (1/4 cup)
- 1 garlic clove, minced
- 150 g Gorgonzola dolce, cut into cubes
- 2 tablespoons freshly grated Parmesan cheese
- 400 g Penne, (or other dried pasta)
- 60 ml Reserved pasta cooking water (1/4 cup)
Method
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Roast the Brussels sprouts: Preheat the oven to 400°F / 200°C and line a baking sheet with parchment paper.
Spread the Brussels sprouts (including any loose leaves) on the prepared sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss well to coat.Arrange them in a single layer, ensuring they are not overcrowded. Roast for 20–25 minutes, until golden brown and crisp on the edges, yet tender inside.
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Cook the pasta: While the sprouts roast, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
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Make the Gorgonzola sauce: In a large, deep skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the garlic and sauté for about 1 minute, until fragrant but not browned. Pour in the milk (or cream) and add the Gorgonzola cubes. Reduce the heat to low and stir gently until the cheese melts and forms a smooth sauce.
Stir in the Parmesan cheese and season generously with freshly ground black pepper.
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Combine and serve: Add the cooked pasta and roasted Brussels sprouts to the pan with the sauce. Toss gently to coat, adding a little reserved pasta water (1 tablespoon at a time) until the sauce reaches your desired consistency. Taste and adjust seasoning with salt and pepper if needed.
Serve immediately and enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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