Vegan At Times cookbook cover shows Jessica Seinfeld holding a garden hose, surrounded by fruits and vegetables in a kitchen

Looking for new recipes?

Jessica's New York Times bestselling cookbook Vegan, At Times features 120+ easy and affordable recipes for every day or every so often.

Gorgonzola & Pear Pasta

Email Gorgonzola & Pear Pasta

Your message has been sent!

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Gorgonzola & Pear Pasta

Active Time: 15 minutes   |   Total Time: 25 minutes   |   Serves 4 to 6

  • 2¼ teaspoons kosher salt
  • 1 pound fettuccine
  • 2 pears, such as Bosc
  • 8 ounces Gorgonzola cheese
  • 1 tablespoon unsalted butter
  • ½ cup heavy whipping cream
  • ¼ cup mascarpone cheese (optional)
  • Freshly ground black pepper, for serving

Fill a large pot with water 2 inches from the top and place over high heat. Let come to a boil and add 2 teaspoons of the salt. Add the pasta and cook according to the package directions. Right before you drain the pasta, scoop out ½ cup of the pasta water and reserve.

Meanwhile, peel and core the pears then cut the pears into small pieces. Cut (or crumble) the gorgonzola into small pieces.

In a large saucepan, melt the butter over medium heat. Add the pears and cook, stirring often, until tender, 5 to 6 minutes. Pour in the cream and let it get hot. Turn off the heat. Add the gorgonzla and mascarpone and stir until melted and creamy.

Add the pasta to the sauce and stir well to coat and heat the sauce through. Add a small splash of the of the reserved pasta water if the sauce is a little thick. Sprinkle with the remaining ¼ teaspoon salt and stir once more. Divide among bowls and top with some pepper.

This recipe was printed from:

Do it Step-by-step

Dscf6870 Dscf7007 Dscf7009 Dscf7011 Dscf7014 Dscf7015 Dscf7018 Dscf7034-2


This Goes Well With...

Want Something Else?