Blue Cheese Spinach Walnut Sauce is a super creamy, rich, blue cheese sauce with just the right amount of herby spinach, and some nutritious crunchy nutty walnuts.
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How to serve this sauce
I mean, other than just eating it with a spoon…
I serve this Blue Cheese Spinach Walnut Sauce over linguine pasta. Oh and it’s so good!
Use ½ box of any shape pasta, or about ½ pound of pasta.
This Blue Cheese Spinach Walnut Sauce is also delicious over a protein like a grilled steak, roasted chicken, or seared tofu.
Try serving it over a hot fresh baked potato or mashed potatoes! Yum!
Heck, I think this sauce is so good I might just dunk chips or veggies into it.
For the best flavor in your blue cheese, thinly slice off the rind before using the blue cheese.
The rind is edible, however, it’s got a very bitter flavor, and the rind won’t melt into this sauce, so it’ll leave a lumpy sauce.
What kind of blue cheese should I use?
I thought I’d share my favorite kind with you – Cambozola. It’s creamy, it luscious, it’s soft. And, it isn’t too harsh. Keep an eye out for this kind.
I love blue cheese, but I definitely have my favorite kind. I get this Cambozola Triple Cream Soft Ripened Blue Cheese at Trader Joe’s. I’ve seen it at other stores as well.
It’s a really nice creamy blue cheese that isn’t too harsh. I know some blue cheeses can be really overwhelming and pungent, even to the point that you don’t want to eat them.
Of course, you don’t have to use this particular kind of blue cheese. I recommend that you go with your favorite blue cheese, or if you can find this kind, do give it a go. I love it!
If you don’t like blue cheese but still want to try this sauce, I’d suggest using Brie as a substitute. The creamy mild flavor of Brie will work well for this sauce.
I’ve also made this sauce using only half a cup of blue cheese, and it’s still great. If you’re watching your calories, or your budget, that might be a good option for you.
Want this sauce to be gluten-free?
If you want a gluten-free sauce, simply leave out the flour. You can thicken the sauce by simmering it a few minutes longer, just before you add in the fresh spinach leaves.
Want a sauce that’s lighter in calories?
You can lighten this sauce by using whole milk or half & half instead of heavy cream. Yes, you lose a lot of the calories, but you will also lose some of the creamy, rich, thickness. It’s still a yummy sauce, just maybe not quite as amazing.
When I buy a bunch of spinach at the grocery store, it comes in 1 pound bunches. I like to clean the whole bunch at once, so I don’t have to do that work twice.
After you remove the stems and clean off all the grit and mud, take half of the leaves and use those in the dish.
A little more or a little less spinach in the sauce – it’s all good. Remember, this is cooking, not baking. You don’t have to be exact on this.
How to toast walnuts
Place walnuts on a flat baking sheet (I love those air insulted ones), and bake in a 350° F oven for about 9 minutes, or until the nuts are fragrant and golden brown.
How to make, in pictures
BTW, did I mention how super easy this is!
Saute the onions until they are softened and slightly browned
Cook the onions with the flour for a minute. Then stir in the blue cheese, and then the cream, cooking until it’s nice and smooth.
Toss in the torn spinach, and cook until the spinach wilts.
The spinach has wilted, toss in the toasted walnuts
If you’re making pasta dinner with this sauce, simply stir the cooked pasta into the skillet with the sauce, and mix gently to coat.
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Blue Cheese Spinach Walnut Sauce Recipe
Blue Cheese Spinach Walnut Sauce
- 1 medium red onion peeled, and thinly sliced
- ½ tablespoon olive oil
- 1 rounded teaspoon flour
- 1 cup crumbled blue cheese
- 1 cup heavy cream
- 8 ounces fresh spinach stems removed, cleaned, and roughly torn into pieces
- ½ cup toasted walnuts
- freshly ground black pepper
- In a large skillet, heat oil over medium heat. Once oil is hot, add sliced onion, and sauté until soft. You aren’t browning the onion as much as softening it. If it starts to brown too quickly, add some water to slow it down.
- Once onion is soft, mix in the flour, until well blended, and cook for an additional minute.
- Add crumbled blue cheese and break up any lumps with a spoon. Slowly whisk in the cream until the sauce is smooth and free of lumps. Simmer for a couple of minutes, or until sauce is slightly thickened.
- Add torn spinach and continue simmering until spinach is just wilted, about 1-3 minutes.
- Stir in toasted walnuts, and season with freshly ground black pepper.
- If the sauce is too thick, add in a little water. If it’s too thin, simmer for a few more minutes.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
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Yikes! I love love this recipe, and I will be making. It sounds sooooooooo good. The sauce is kinda like a bechamel w/bleu…making it even better! Thank you!
This sauce looks so luscious!!! It would be great on almost anything, but it’s magical in this dish! LOVE!
As a self-professed blue cheese lover, I would gobble this up!
Trader Joes is my favorite place to buy cheese. They have such an amazing selection and I’ll definitely be looking for some Cambozola when I make this beautiful recipe!
It looks SO creamy-licious!
I saw this on facebook and KNEW i HAD to try it!! It was perfect!! I would have never thought to put walnuts in pasta? Now I think it’s crazy not to!! Thank you!!
Absolutely delicious. We LOVED this. I added sliced button mushrooms when I sauteed the onons and served it with veal tortellini and garlic bread. Thank you!
I am just drooling here! I’m making this on Sunday to slather on our grilled ribeyes!
Gathering the ingredients to make this today! That sauce is making my mouth water. I plan on serving it over chicken. Fingers crossed that my TJ carries Cambozola.
I had everything I needed and made this last night. Five stars from me! It is so creamy and luscious!
What incredible flavors in this sauce. I know my hubby is going to go crazy for this!
Made this tonight with zoodles…. it was such a treat! Definitely making this again!
I am a sucker for anything pasta so I was intrigued to see walnuts in the sauce. I was pleasantly surprised at how much I loved the walnuts in it and could not stop eating it! There goes my diet!
I love this idea! Perfect to change up the flavor of alfredo sauce. I bet this would be perfect over zoodles!
My bleu cheese loving husband went CRAZY for this sauce! I served it over pasta with grilled steak and it was sooooo good!
What a savory sauce! This looks hands-down delicious; can’t wait to give this a try tonight!
I love blue cheese and this looks like a really good way to use it.
My husband went nuts for this sauce! He’s a big bleu cheese fan and just gobbled this up. We served it over pasta and it was fantastic!
Easy peasy for sure and really delicious too! I LOVE spinach and adore blue cheese (the stronger the better) so this is right up my street…. YUM!
I am so glad that I stumbled into your blue cheese spinach recipe by accidnet, because it was so delicioius. The spinach and blue cheese worked so well together. The whole recipe was amazing.