Pasta with Roasted Cauliflower and Pistachios

Toasted pistachios add crunchy texture to this creamy vegetarian pasta dish.

Serves: 4Prep: 5 minutesCook: 25 minutesTotal: 30 minutes

Serves: 4


  • 3 cups bite size cauliflower florets (about 1 lb.)
  • 1 tablespoon olive oil
  • 1/2 teaspoon coarse salt, divided
  • 1/4 teaspoon ground black pepper
  • 8 ounces HemisFares Orecchiette Little Ear Shaped Pasta
  • 1 tablespoon butter
  • 1 small shallot, finely chopped
  • 1/2 teaspoon minced garlic
  • 1/4 cup dry white wine or fresh squeezed orange juice
  • 1 cup heavy cream
  • 1 tablespoon orange zest
  • 1/4 cup flat leaf parsley, chopped
  • 1/2 cup Simple Truth Roasted & Salted Pistachios


  • Heat oven to 425°F.
  • Toss cauliflower with olive oil, ¼ teaspoon salt and pepper. Bake 15-20 minutes until tender and starting to turn brown.
  • Meanwhile cook pasta according to package directions. Drain; reserving 1 cup of pasta water.
  • In a large skillet heat butter over medium heat. Add shallot and garlic cook 2-3 minutes until softened and fragrant. Add wine and reduce by half. Add heavy cream and orange zest; reduce until slightly thickened.
  • Add pasta and cauliflower, tossing to combine. Cook 2-4 minutes until sauce clings to pasta adjust consistency with pasta water if needed. Stir in parsley and adjust seasoning to taste. Top with pistachios.
  • Refrigerate leftovers.
  • Make it a Meal: Serve with sautéed Swiss chard. Heat oil in a large skillet over medium heat. Add cleaned chopped greens along with a small diced onion and minced garlic. Sauté 5-7 minutes until tender, season with salt and pepper to taste.