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Gorgonzola Pasta with Cranberries and Pistachios | www.theeverykitchen.com

Gorgonzola Pasta with Cranberries & Pistachios

Uh, heyyyy. Did you say creamy HEALTHY pasta? Why yes, yes I did. Lightly adapted from Romina Barritta de Defranchi and Food & Nutrition Magazine.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Danielle Cushing


  • 1/2 pound whole-grain pasta I used spaghetti
  • 1/4 cup shelled pistachios
  • 1 tablespoon butter
  • 4 ounces Gorgonzola cheese
  • 1/4 cup heavy whipping cream
  • 1/2 cup dried cranberries
  • freshly ground salt and black pepper
  • chopped parsley to garnish


  1. Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions.
  2. Meanwhile, toast the pistachios in a small saucepan over low heat until fragrant and lightly browned. Remove from the pan and set aside.
  3. In the same small saucepan, melt the butter over medium heat, careful not to burn. Add the Gorgonzola and melt. Stir in the cream and cranberries. Season to taste with salt and pepper. Let the salt bubble and cook for 2-3 minutes while stirring.
  4. Drain the pasta and place in a large serving dish. Add the sauce and mix until evenly distributed. Serve with reserved pistachios and chopped parsley.