Blue cheese or Gorgonzola cheese is not for everyone, I get that. It is a very strong intense flavor that not everyone appreciates. I fell in love with blue cheese, after I had my first blue cheese stuffed olive in my Kettle One, splash of dirt martini. It was an instant connection. Love at first bite. And, sip!
The gorgonzola cream sauce in this dish is rich and delicious, if you love these cheeses. This dish has only a few ingredients and is quick to prepare.
Start by cutting your brussel sprouts in half. I had about 2 cups of whole brussel sprouts before I started cutting them. When I am cooking, I love to add in lots and lots of veggies. If you have a little more than 2 cups, go ahead and add chop em’ up. I dry roasted the brussel sprouts in the oven. No oil, no seasonings. The cream sauce you are about to make will give you plenty of flavor. I just wanted the smokey flavor and crispy edges.
Then start your cooking water for your noodles to get it boiling. I used whole wheat linguini pasta, but feel free to use fresh pasta, or white pasta. Whatever your preference or what you have on hand will work fine.
Chop the onion. I did a medium rough chop. Turn your burner on a medium high heat, add a few tablespoons of oil and start sautéing the onion. Cook the onion for a few minutes until it begins to caramelize. Add, white wine, and cook for a minute. Add the chicken stock, and 1 cup of water. Then add all of the seasonings to your taste. I like pepper and crushed red pepper flakes, so I tend to use a lot. Season according to what you like.
Add in the cream. You can substitute milk, or coconut milk here too. Just make sure that you use some kind of milk to cut the richness of the cheese. The milk will round out the flavors of the dish. And, add the goat cheese and gorgonzola. Be sure your heat is on a low simmer. You are don’t want to burn your sauce.
One the sauce has been cooking about 10 minutes and the cheese is all melted, transfer to a food processor or blender to puree your sauce. I think you could skip this step, but I wanted the onions to be smooth in the sauce.
Last, toast the pecans, and set aside to garnish your dish.
Personally, I like to toss my pasta noodles in the sauce before serving. Some people might like to add the sauce on top. Especially, if you are trying not to over indulge. I tossed both the roasted brussel sprouts and the linguini in the cream sauce before serving.
½ box of Whole Wheat Linguini Pasta
salt for pasta cooking water
2c Brussel Sprouts, chopped in half
1 large onion
1/4c White wine
1 Chicken stock cube + 8oz water
Red Pepper flakes (optional)
4oz Goat Cheese
1/3c Gorgonzola Crumbles
1/4c Pecans, toasted and chopped
This dish makes 3-4 servings
Here is another version of this dish I also like. This one uses the same sauce ingredients, except I add plump Michigan cherries, toasted hazelnuts and green onions instead of brussel sprouts and pecans.