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Briar Ripley Page

Gorgonzola Spaghetti

Serves 2-4

This is my partner’s recipe for gorgonzola spaghetti, which they managed to adapt successfully into a vegan form after deciding they would no longer eat animal products. I’m really, really not much of a cook (though they are!), but this is a really, really easy and tasty comfort meal that we can both make and enjoy.


  • 1 package of spaghetti

  • 1 wedge of either gorgonzola cheese OR Honestly Tasty Veganzola Blue “Cheese” (you could try your luck with another vegan option but I can’t guarantee it’ll melt well)

  • Butter or plant-based butter substitute

  • About 2 TBL of unsweetened yogurt or creme fraiche (or vegan substitute, you get the idea)

  • Salt and black pepper


  1. Cut the gorgonzola into small cubes.

  2. Prepare the spaghetti according to the instructions on the package. Drain the spaghetti and put the drained spaghetti in a pot over a burner at low heat.

  3. Mix the cubes of gorgonzola gradually into the spaghetti, along with a generous chunk of butter. Stir continuously until the cheese and butter have melted into a creamy sauce and all the pasta is evenly coated.

  4. Turn off the burner and mix in a big spoonful of yogurt/creme fraiche to cool it down and add creaminess to the sauce.

  5. Add salt and black pepper to taste.

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