Craving a restaurant-worthy pasta dish that’s ready in less time than it takes to decide on takeout? Look no further! This Creamy Asparagus and Gorgonzola Linguine is the answer to your weeknight dinner dreams. We’re talking tender-crisp asparagus and whole wheat pasta enveloped in a luxuriously tangy, cheesy sauce, all crowned with a sprinkle of toasted walnuts. It’s sophisticated, satisfying, and on your table in just 25 minutes. Let’s get cooking!
Ingredients
• 9 ounces / 255 g refrigerated whole wheat linguine
• 1 pound / 454 g fresh asparagus, trimmed and cut into 2-inch pieces
• 1 cup / 240 ml evaporated fat-free milk
• 2 ounces / 57 g reduced-fat cream cheese, Neufchâtel, cubed
• 2 ounces / 57 g crumbled Gorgonzola or other blue cheese, divided
• 1/4 teaspoon / 1.5 g salt
• 2 tablespoons / 20 g chopped walnuts, toasted
Instructions
1. Cook the linguine according to package directions, adding the chopped asparagus to the boiling water during the last 3-4 minutes of cooking time. Drain the pasta and asparagus well, then return the mixture to the hot pot. Cover to keep warm.
2. While the pasta cooks, prepare the sauce. In a medium saucepan, combine the evaporated milk, cubed cream cheese, half of the Gorgonzola cheese, and the salt. Bring the mixture to a boil over medium heat, whisking constantly to melt the cheeses.
3. Once boiling, reduce the heat and let it simmer for 2 minutes, whisking frequently. The sauce might look slightly curdled, but it will come together when tossed with the pasta.
4. Pour the hot cheese sauce over the cooked linguine and asparagus in the pot. Toss gently until everything is evenly coated. The sauce will thicken as it stands.
5. Divide the pasta among four shallow bowls. Garnish with the remaining crumbled Gorgonzola and a sprinkle of toasted walnuts. Serve immediately and enjoy!
Nutritional Information
• Nutrition Facts
• PER SERVING: 361 cal., 13 g total fat (6 g sat. fat), 42 mg chol., 476 mg sodium, 44 g carb., 7 g fiber, 19 g pro.
Pro Tips
• Not a blue cheese fan? Substitute with crumbled feta or grated Parmesan for a milder, salty kick.
• The sauce may appear slightly separated while simmering. Don’t worry! Whisk vigorously and toss it with the hot pasta; it will emulsify into a creamy coating.
• To easily toast walnuts, spread them in a dry skillet over medium heat for 2-3 minutes, shaking the pan often, until fragrant. Watch them closely as they burn quickly.
• Boost the veggie content by tossing in 1 cup of frozen sweet peas along with the asparagus during the last 3 minutes of cooking.
FAQ
Q: Is this vegetarian pasta a good source of protein
A: Yes, this dish provides a satisfying 19 grams of protein per serving. The protein comes from a combination of the whole wheat pasta, evaporated milk, and cheeses, making it a well-rounded and filling vegetarian meal.
Q: Can I make this recipe without blue cheese
A: Absolutely! If you’re not a fan of Gorgonzola’s strong flavor, you can easily substitute it with an equal amount of crumbled feta for a briny taste or grated Parmesan cheese for a milder, nutty, and salty kick.
Q: How can I make this asparagus pasta vegan
A: To adapt this recipe for a vegan diet, use plant-based linguine and swap the dairy components. Replace evaporated milk with full-fat oat milk, use a vegan cream cheese alternative, and substitute the Gorgonzola with a vegan blue cheese crumble or a generous sprinkle of nutritional yeast for a cheesy flavor.
Q: How do I store and reheat leftovers
A: Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently in a saucepan over low heat, adding a splash of milk or water to help loosen the sauce and restore its creamy texture. Avoid high heat, which can cause the sauce to separate.
