5 from 3 votes
30-Minute Creamy Cauliflower and Orange Pasta
Dive into this luxuriously creamy cauliflower pasta infused with fresh orange that marries perfectly with thinly sliced cauliflower twirled between linguini noodles. This at-home version of a popular Minneapolis dish is perfect for dinner!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Calories:
621 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
- 4 Tablespoons butter
- 1 cup yellow onion diced, or shallot
- 4 cups cauliflower thinly sliced
- 16 ounces linguini noodles dried
- 3-4 cloves garlic minced
- 1 Tablespoon orange zest from 1 orange
- Pinch red pepper flakes
- ¼-½ teaspoon ground nutmeg
- ½ cup orange juice from 1 orange
- ½ cup half and half
- 1 cup water reserved pasta water
- salt to taste
- chive chopped, for garnish, fresh
Instructions
- Prepare a large pot of salted water for the pasta and bring to a boil. Meanwhile, melt butter in a large skillet over medium-high heat. Add the diced onion and a pinch of salt. Cook for about 2 minutes, then add the cauliflower and stir to coat. Spread the cauliflower in an even layer to encourage browning.
- After the cauliflower has cooked for about 8 minutes, add the pasta to the boiling water. Cook for 1-2 minutes under al dente, according to the package directions.
- Let the cauliflower cook for 2 more minutes, then add garlic, orange zest, nutmeg, and red pepper flakes along with another generous pinch of salt.
- Cook for about 2 minutes, then deglaze the pan with orange juice, reducing for 1-2 minutes. Slowly stir in the half and half, and lower the heat to low as you wait for the pasta to finish cooking.
- Be sure to reserve 1 cup of pasta water before draining the pasta. Stir about 1/2 cup into the sauce to start, increasing the heat to medium for a low simmer.
- Drain the pasta (but do not rinse) or scoop out and directly transfer the pasta to the sauce. Toss the pasta with the sauce, adding up to an additional 1/2 cup of pasta water as needed for desired consistency. Cook for another 1-2 minutes until pasta is al dente. Be sure to taste test and adjust salt levels as needed!
- Garnish with fresh chives (or parsley) and fresh orange zest as desired. Also great with chopped walnuts or toasted breadcrumbs. Relax, and enjoy every silky bite!
Cup of Yum
Notes
- *Thinly slice the cauliflower using a hand-held mandoline (I use mine on the thickest setting) or a food processor with the slice attachment. You can also thinly slice the cauliflower by hand. Carefully hold each section and cut into slices no more than 1/4 inch thick.
- Storage: any leftover pasta can be kept in the fridge in an airtight container for up to 4-5 days. Reheat with a little extra cream or water to reconstitute the sauce.
Nutrition Information
Calories
621kcal
(31%)
Carbohydrates
99g
(33%)
Protein
19g
(38%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.5g
(25%)
Cholesterol
41mg
(14%)
Sodium
148mg
(6%)
Potassium
728mg
(15%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
526IU
(11%)
Vitamin C
70mg
(78%)
Calcium
101mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 621
% Daily Value*
| Calories | 621kcal | 31% |
| Carbohydrates | 99g | 33% |
| Protein | 19g | 38% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 41mg | 14% |
| Sodium | 148mg | 6% |
| Potassium | 728mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 526IU | 11% |
| Vitamin C | 70mg | 78% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.