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Pesto Cavatappi (Noodles & Company Copycat)
There’s so much to love about springy pasta, creamy pesto sauce, and bright diced tomatoes, so it’s no wonder Pesto Cavatappi is Noodles and Company’s most popular dish. Here’s the perfected copycat recipe that’s faster, less expensive, and maybe even just a little more delicious.
Prep Time
3 mins
Cook Time
3 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 dry white wine (see note 3)
- ¼ cup heavy whipping cream
- 1 cup homemade pesto or store-bought (see note 4)
- 1 cup shredded Parmesan cheese
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
- Cavatappi: You can substitute rotini, rigatoni, bow-tie, or any small or medium-sized pasta.
- Mushrooms: Noodles & Company puts them in, but you can leave them out.
- White wine: Choose a dry white wine such as Pinot Grigio or Chardonnay. Or, leave the wine out and substitute more chicken broth.
- Pesto: Make homemade pesto in your blender with fresh basil, parsley, olive oil, garlic, parmesan cheese, and a nut. Pine nut pesto is classic but Walnut pesto is really great too and a little cheaper to make. Store-bought pesto is fine too!
- Yield: This recipe makes about 8 cups of pasta, enough for 8 first-course or side dish servings or 4 extremely generous bowls of pasta.
- Storage: Store leftovers covered 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
Monounsaturated Fat
2g
Cholesterol
20mg
(7%)
Sodium
1397mg
(58%)
Potassium
251mg
(7%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1022IU
(20%)
Vitamin C
3mg
(3%)
Calcium
219mg
(22%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings (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.