Pesto Cavatappi (Noodles & Company Copycat)
User Reviews
5
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Prep Time
3 mins
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Cook Time
12 mins
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Total Time
15 mins
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Servings
8 servings (1 cup each)
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Calories
423 kcal
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Course
Main Course
Pesto Cavatappi (Noodles & Company Copycat)
Description
This recipe uses cavatappi pasta cooked until al dente, providing a firm texture that holds the sauce well. Tomatoes and optional sliced mushrooms are sautéed in olive oil to release their juices and develop flavor. The addition of chicken broth and dry white wine adds depth and slight acidity, while heavy cream enriches the sauce with smoothness. Incorporating a cup of pesto blends aromatic basil and nuts into the mix, coating the pasta thoroughly. Topping the dish with shredded Parmesan cheese adds a sharp, nutty contrast.
The resulting texture balances the soft but firm pasta with tender, juicy tomatoes and optional mushrooms. The sauce thickens gently on the stovetop, enveloping each pasta piece. This makes the dish satisfying without being heavy.
This Pesto Cavatappi is suitable as a first-course pasta or a side dish, pairing well with grilled proteins or a simple salad. It yields about eight cups, serving roughly eight as a side or four as a main course. Variations in pasta shape or pesto type can be made without significantly changing the character of the dish.
Leftovers store covered in the refrigerator for up to four days. For substitutions, other small or medium pasta shapes like rotini or rigatoni can be used. Dry white wine can be omitted or replaced with extra broth. Pesto can be homemade or store-bought, with classic pine nut or walnut variations.
Ingredients
- 1 tablespoon salt
- 1 pound cavatappi pasta or other small pasta (see note 1)
- 1 teaspoon olive oil
- 1 large tomato cored and diced
- 4 ounces mushrooms sliced (optional, see note 2)
- 1/4 cup chicken broth or vegetable broth
- 1/4 cup white wine see note 3, dry
- ¼ cup heavy whipping cream
- 1 cup pesto or store-bought (see note 4, homemade
- 1 cup Parmesan Cheese shredded
Instructions
- In a large saucepan or stock pot, bring 4 quarts of water and salt to a boil. Add pasta and cook until al dente, about 10 to 12 minutes. Drain well.
- Meanwhile, heat oil in a large skillet over medium-high heat until shimmering. Add tomatoes and mushrooms (if using) and cook for about 5 minutes, until some of the liquid has been released and the tomatoes are heated through.
- Stir in the broth, wine, and cream and bring to a boil; reduce heat to medium and cook until the sauce has thickened slightly, about 2 minutes.
- Add pesto and stir until heated through, about 2 minutes. Add pasta and toss until uniformly coated in the sauce. Transfer to a serving dish or individual plates and garnish with Parmesan cheese.
Notes
- Substitute cavatappi with rotini, rigatoni, bow-tie, or similar pasta shapes as preferred.
- Mushrooms are optional; omit if desired without affecting the core flavor.
- Use dry white wine like Pinot Grigio or Chardonnay, or substitute with additional chicken broth.
- Pesto can be homemade with fresh basil, parsley, olive oil, garlic, Parmesan, and nuts, or use store-bought.
- Store leftovers in a covered container in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 cup each)
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 423kcal | 21% |
| Carbohydrates | 47g | 16% |
| Protein | 14g | 28% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 1397mg | 58% |
| Potassium | 251mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1022IU | 20% |
| Vitamin C | 3mg | 3% |
| Calcium | 219mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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