Easy Pesto Cavatappi Recipe

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Easy Pesto Cavatappi Recipe

This creamy pesto cavatappi is a quick and satisfying pasta dish that combines tender spiral pasta, sautéed mushrooms, juicy grape tomatoes, and a rich, herbaceous pesto sauce. Inspired by the popular restaurant dish, this homemade version is even better—and ready in just 20 minutes!

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6

Why You’ll Love This Recipe

  • Fast and fuss-free: Cooks in under 30 minutes.
  • Simple ingredients: All pantry-friendly, with fresh produce and pesto.
  • Creamy and flavorful: A comforting meal that doesn’t feel heavy

Ingredients

  • 1 pound cavatappi pasta
  • 2 tablespoons olive oil
  • 1 cup grape tomatoes, halved
  • 8 ounces mushrooms, sliced
  • 1/2 cup low-sodium chicken stock (or vegetable broth for a vegetarian option)
  • 3/4 cup basil pesto (store-bought or homemade)
  • 1/2 cup half and half
  • 1/4 cup grated Parmesan cheese
  • Optional: fresh chopped basil, for garnish

Instructions

  1. Cook the Pasta:
    Bring a large pot of salted water to a boil. Cook the cavatappi until al dente according to package instructions. Reserve 1 cup of the pasta water, then drain and set aside.
  2. Sauté the Mushrooms:
    In a large skillet, heat olive oil over medium heat. Add mushrooms and sauté until they release their moisture and turn golden brown—about 4–5 minutes, stirring occasionally.
  3. Add the Tomatoes:
    Stir in the halved grape tomatoes and cook for 2–3 minutes until slightly softened and blistered.
  4. Deglaze with Stock:
    Pour in the chicken stock and scrape up any bits from the bottom of the pan to enhance the flavor. Simmer for 1–2 minutes.
  5. Make the Sauce:
    Reduce the heat to low. Stir in the basil pesto and half and half, letting the mixture simmer gently for 2–3 minutes until slightly thickened.
  6. Combine and Serve:
    Add the drained pasta to the skillet and toss until evenly coated with the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it.

    Sprinkle with Parmesan cheese and fresh basil, if desired. Serve warm.

Tips and Substitutions

  • Vegetarian Option: Use vegetable broth instead of chicken stock.
  • Add protein: Stir in cooked chicken, shrimp, or chickpeas for a heartier version.
  • Lighter option: Use milk or a plant-based cream instead of half and half.
  • Storage: Leftovers keep well in the fridge for up to 2 days. Reheat with a splash of milk or broth.

Nutrition Information (Per Serving)

  • Calories: 508 kcal
  • Carbohydrates: 62 g
  • Protein: 15 g
  • Fat: 20 g
  • Saturated Fat: 5 g
  • Cholesterol: 13 mg
  • Sodium: 387 mg
  • Potassium: 391 mg
  • Fiber: 3 g
  • Sugar: 4 g
  • Vitamin A: 935 IU
  • Vitamin C: 4.4 mg
  • Calcium: 139 mg
  • Iron: 1.5 mg

Note: Nutritional values are estimates and may vary depending on ingredient brands.

 

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