Gorgonzola and caramelised onion pasta

This caramelised onion and Gorgonzola pasta can also be made with other blue cheeses e.g. Dolcelatte or Stilton. If you don’t have very good quality balsamic vinegar, then add some honey to the onion, together with the vinegar. I made this dish with gluten-free, brown rice penne but you can use any pasta you like. Serve it with a mixed green salad.

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Prep Time 5

Cook Time 10

Resting Time 4

Total Time 15

Servings: 2 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

200 g pasta of your choice
1 Tbsp olive oil
1 large red onion
1 Tbsp balsamic vinegar
75 g Gorgonzola
2 Tbsp chopped pine or walnuts lightly toasted
Small mint or basil leaves to garnish

Method

Cook the pasta according to the packet instruction.
Thinly slice the onion. Heat the oil in a large frying pan and gently sauté it until soft, stirring regularly.
Add the balsamic vinegar (with honey if needed) and let it bubble for a minute or so until it reduces.
Crumble most of the cheese into a small bowl. Add a 1-2 Tbsp of the pasta cooking water and mix well.
When the pasta is ready, drain and add it to the onion together with the cheese sauce.
Toss well, then serve onto two plates.
Crumble the remaining cheese on top, then scatter the nuts and the herbs around and season with pepper.
Serve warm.