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Penne with roasted onions, gorgonzola and walnuts

Serves 4penne with gorgonzola roasted red onions and walnuts with parsley in a silver pot

The combination of sweet onions, blue cheese and walnuts is irresistible.


  • 3 large onions, peeled and halved
  • 6 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • Salt and pepper
  • 300g (10 ½oz) penne or other pasta shapes
  • 100g (3 ½oz) Gorgonzola cheese, crumbled
  • 3 tbsp coarsely chopped flat-leaf parsley
  • 75g (2 ¾oz) toasted walnut pieces
  • 5 tbsp extra-virgin olive oil


  1. Cut each onion half into crescent-shaped slices, about 1.5cm (⅝in) thick. Toss in a roasting tin with the olive oil, balsamic and seasoning. Roast at 190ºC/375ºF/gas mark mark 5 for 30–35 minutes, shaking the tin every so often. The onions should be tender and slightly charred.
  2. Cook the pasta, drain and return it to the saucepan. Add the onions and the rest of the ingredients. Stir and serve.

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