Gorgonzola Pasta Recipe With Tomatoes and Spinach
Creamy gorgonzola pasta sauce made in one pan with tomatoes and spinach. This easy to make pasta sauce is ready in less than 30 minutes.
August 2025 update: I first shared this creamy gorgonzola pasta recipe with spinach and tomatoes in December 2023, back when I was still figuring out how to write a proper blog post. Since then, I’ve learned a lot, so I went back and updated it with a richer description, more details about the gorgonzola pasta sauce, and a full serving suggestions section. This pasta recipe has become one of my weeknight staples because it’s ready in about 20 minutes from start to finish. It’s the perfect weeknight dinner recipe that feels like a restaurant-quality creamy pasta dish without taking much time or effort.
🔗 Gorgonzola Pasta Recipe Nav Links
👩🍳 Creamy Gorgonzola Pasta Recipe with Spinach and Tomatoes
When I first threw together this creamy gorgonzola pasta with fresh spinach and sweet tomatoes, I knew it had to go on the blog. The sauce is rich and velvety with that bold blue cheese flavor from the gorgonzola, mellowed out by juicy tomatoes and a handful of tender spinach. It hugs every piece of pasta, whether you use fettuccine, rigatoni, or even fresh pasta if you’re feeling fancy. And honestly, if you have time to make your own pasta, go for it because it really does make the whole dish taste even better.
This pasta is one of those meals that works any night of the week. The gorgonzola melts right into the cream for a smooth, indulgent sauce that still feels light enough to eat a big bowl. The tomatoes brighten it up, the spinach goes in at the very end so it stays fresh and colorful, and the whole thing takes less than 30 minutes start to finish.
You can keep it meatless, but it’s also amazing topped with seared chicken breast, crispy air fryer chicken, or a juicy grilled steak. Gorgonzola and smoky meats are a match made in heaven, so if you’ve got smoked steak or pork chops, you’ll be glad you added them. Finish it off with a sprinkle of fresh basil or parsley and serve with crusty garlic bread to swipe through the sauce.
Once you make this creamy gorgonzola pasta with spinach and tomatoes, you’ll see why I make it so often. It’s quick, comforting, and just plain good.
🛒 Ingredients for Gorgonzola Pasta
🥣 How to Make Gorgonzola Pasta Sauce at Home
Bring a large pot of salted water to a boil for the pasta. Set a large skillet over medium heat and warm the olive oil. Add the garlic and cook just until fragrant, stirring so it does not brown. Add the diced tomatoes along with the basil, oregano, salt, pepper, and a little brown sugar. Let the tomatoes simmer until they reduce slightly and the flavors come together. If your tomatoes are very liquidy, drain off some of the juice before adding them so the sauce thickens faster.
When the tomato base tastes balanced and saucy, stir in the gorgonzola and let it start to melt into the pan. Pour in the heavy cream and stir until the sauce turns smooth and velvety. Keep the heat in the medium range so everything blends without separating. Taste and adjust seasoning. If the sauce gets thicker than you like, thin it with a splash of pasta water. If you want gentle heat, you can add a pinch of red pepper flakes when you cook the garlic.
Add the spinach right before serving and stir until it just wilts. Cook the pasta to al dente and reserve a cup of the cooking water before draining.
Transfer the pasta straight into the skillet and toss until every piece is coated in the creamy gorgonzola tomato sauce. Add small splashes of pasta water as needed so the sauce looks glossy and clings to the noodles. Let it sit on low heat for a minute to marry the flavors.
Serve right away. If you saved a few gorgonzola crumbles, sprinkle them over the top for a little extra bite.
This sauce works with many shapes, but ridged or tubular pasta like penne, rigatoni, or wide strands like fettuccine hold it especially well. Fresh homemade pasta is great here if you have time. Leftovers keep in the fridge in a sealed container; reheat gently on the stove with a bit of water or cream until the sauce loosens and turns silky again. You can pair it with simple chicken or steak if you want a heartier plate, but it is satisfying on its own.
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Gorgonzola Pasta With Tomatoes and Spinach
Ingredients
- 1 tbsp extra-virgin olive oil
- 3 garlic cloves (minced)
- 28.8 oz canned diced tomatoes
- 1 teaspoon basil
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon light brown sugar
- ¾ cup gorgonzola crumbles (save some back for garnish)
- ¾ cup heavy whipping cream
- 2-3 cup baby spinach
- 12 oz pasta
Instructions
- Heat 1 tbsp extra-virgin olive oil in a skillet over medium heat. Add 3 garlic cloves and cook until fragrant, stirring often, about 1 minute.
- Add 28.8 oz canned diced tomatoes to the skillet along with the 1 teaspoon basil, 1 teaspoon oregano, ½ teaspoon salt, ½ teaspoon pepper1 teaspoon light brown sugar. Cook for 10 minutes.
- Add ¾ cup gorgonzola crumbles, stir and let cook for 1 minute.
- Add ¾ cup heavy whipping cream and cook for an additional 2-3 minutes. Use half and half to thin sauce if required.
- Just before serving, add 2-3 cup baby spinach and cook until wilted, about 1 minute.
- Serve with 12 oz pasta of your choice, prepared according to package directions.
Notes
Substitutions
Storage
Nutrition
FAQs
Can I use a different cheese besides gorgonzola?
Yes! If you want a more intense flavor, try substituting with blue cheese, or even goat cheese for a tangy twist. Parmesan or feta can work too!
What’s the best pasta to serve with this sauce?
This sauce pairs well with almost any pasta, but I recommend something that holds the sauce well, like penne, rigatoni, or fettuccine. Fresh homemade pasta also makes it extra special!
What to Serve with Gorgonzola Pasta
This gorgonzola pasta is rich enough to shine on its own, but it’s even better when you turn it into a full meal. A warm loaf of garlic bread on the side is perfect for soaking up the extra sauce, and a crisp green salad with a tangy vinaigrette helps balance the creaminess. For extra protein, serve it with juicy air fryer chicken or pan-seared chicken breasts sliced over the top of the pasta so the flavorful juices mingle with the sauce.
My favorite way to make chicken for pasta is to butterfly the breasts so they cook evenly, then season them generously with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat a skillet until it is very hot, add a bit of oil, and sear the chicken for five to seven minutes without moving it so it develops a deep caramelized crust. Flip it over and continue to cook until the inside is 165°F. This method locks in the juices, creates incredible flavor, and gives you tender slices that pair perfectly with creamy pasta.
You can also serve this dish alongside roasted vegetables like asparagus or zucchini, or even add sautéed mushrooms directly into the pasta for an earthy twist. However you serve it, make sure there’s something to swipe through that sauce—you won’t want to waste a drop.
Try all these pasta recipes:
If you are in the mood to try more pasta recipes, there are plenty of delicious options to explore. Chicken parmesan casserole is a hearty, cheesy bake that skips the frying and still delivers all the flavor you love, with a crispy topping that makes every bite satisfying. High-protein Tex Mex chicken pasta salad is a zesty mix of chicken, fresh vegetables, and creamy Greek yogurt ranch dressing, perfect for lunch or meal prep. Lasagna soup with ricotta dumplings turns the comfort of lasagna into an easy, slurpable bowl, while Mediterranean chicken in pesto asiago sauce combines juicy chicken, mushrooms, olives, and tomatoes with orzo in a rich, herby sauce.
For something seasonal, pumpkin ravioli with sage brown butter sauce offers a warm, nutty flavor that feels extra special. Sun-dried tomato pesto fettuccini packs bold, herby flavors with chicken and fresh herbs, while low carb ricotta lasagna delivers all the cheesy satisfaction of the original with flourless cottage cheese noodles. Pesto chicken pasta is loaded with mushrooms, pine nuts, and tomatoes for a bright and satisfying dinner, and three cheese Caribbean jerk chicken alfredo turns up the flavor with parmesan, asiago, and Le Gruyère in a creamy sauce with perfectly seasoned chicken.
You can make your own homemade pasta noodles for a truly fresh dish or try a classic lasagna with ricotta cheese layered between noodles, rich meat sauce, and melty cheese. Garlic parmesan chicken pasta adds broccoli for a wholesome one-skillet dinner, while loaded cheeseburger rigatoni brings together melted cheese, tomato sauce, pickles, and crispy bacon for a fun twist.
From-scratch “Boursin” pasta is creamy, herby, and loaded with spinach, mushrooms, and tomatoes, while baked four cheese seafood fettuccine is packed with shrimp, smoked salmon, and a luscious blend of cheeses for an indulgent meal.