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Pasta and Broccoli in Gorgonzola Cream Sauce

Cook Time 25 mins


  • 13.25 oz 1 box whole wheat pasta, any shape. (I used rotini this time around)
  • 1 cup half-and-half
  • 3/4 cup vegetable broth
  • 4 ounces crumbled Gorgonzola Adjust to taste
  • 3/4 lb. broccoli
  • 1/2 cup chopped walnuts


  • Cook  and drain the pasta according to the directions on the package.  Return the drained pasta to the pot.
  • While the pasta is cooking, dice the broccoli, stem and all.  It's all edible--don't just use the florets!
  • In a small saucepan, combine the half and half with the vegetable broth and bring to a boil over medium-high heat, stirring occasionally.  After boiling, reduce the heat to medium and cook for 5 minutes.
  • Add the Gorgonzola and salt and pepper to taste.  Whisk until melted and smooth.
  • Add the broccoli and cook it until it's as tender as you want it.  If you want it really tender, you may want to steam it separately.  I like my vegetables pretty raw, so I just added the broccoli to the sauce, mixed it in, and moved on.
  • Pour the sauce and broccoli mixture over the pasta and stir to combine evenly.  Top with chopped walnuts before serving.
  • Enjoy!


Adapted from Good Housekeeping