5 from 483 votes
Pesto Cavatappi (Noodles & Company Copycat)
Pesto Cavatappi features small, spiral-shaped pasta coated in a creamy pesto sauce with diced tomatoes and optional mushrooms. The sauce blends chicken broth, white wine, cream, and pesto, creating a rich and flavorful coating for the pasta. Parmesan cheese sprinkled on top adds a salty finish. This dish works well as a side or light main, offering a combination of creamy, herbal, and fresh flavors with tender pasta.
Prep Time
3 mins
Cook Time
12 mins
Total Time
15 mins
Servings:
8
servings (1 cup each)
Calories:
423 kcal
Course:
Main Course
Cuisine:
Italian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings (1 cup each)
Amount Per Serving
Calories 423
% 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.