Pesto Cavatappi (Noodles and Company Copycat) Recipe
Introduction
Pesto Cavatappi is a rich and creamy pasta dish inspired by the popular Noodles and Company favorite. Combining hearty noodles with savory mushrooms, fresh tomatoes, and vibrant basil pesto, it’s perfect for a comforting weeknight dinner. Ready in just 25 minutes, it’s a flavorful meal the whole family will enjoy.
Ingredients
- 1 pound dried cavatappi pasta (or another hearty noodle)
- Pinch kosher salt
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms (Baby Bella or any other variety)
- 2-3 cloves garlic (minced)
- 1/4 cup chicken or vegetable broth
- 1/4 cup dry white wine (can substitute additional broth)
- 1/4 cup heavy cream
- 1 cup basil pesto (homemade or store-bought)
- 1/2 cup grated Parmesan cheese
- 6-8 cranks freshly-ground black pepper
- 1-2 cups cherry or grape tomatoes
Instructions
- Step 1: Bring a large pot of water to a boil. Add a generous pinch of salt, then the pasta. Cook just until al dente, according to package directions. Drain and set aside.
- Step 2: While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook for 3-4 minutes until they release and mostly evaporate their liquid. Stir in minced garlic and cook for 30-60 seconds until fragrant.
- Step 3: Pour in chicken or vegetable broth and white wine. Simmer for 2-3 minutes until the liquid reduces slightly.
- Step 4: Reduce heat to medium-low and stir in the heavy cream. Simmer for 1 minute, then add the pesto, Parmesan cheese, and freshly ground black pepper. Stir in the cherry or grape tomatoes. Taste and adjust salt and pepper as needed.
- Step 5: Add the drained pasta to the sauce and toss well to coat. Serve immediately, garnished with extra Parmesan or fresh herbs if desired.
Tips & Variations
- Use gluten-free or whole-wheat pasta for a dietary alternative without sacrificing flavor.
- Substitute mushrooms with sautéed spinach or zucchini for a different vegetable twist.
- For a vegetarian version, use vegetable broth instead of chicken broth and ensure your pesto doesn’t contain animal rennet.
- Roast the cherry tomatoes beforehand for a deeper, caramelized flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream to loosen the sauce if it has thickened.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe vegan?
Yes, substitute the heavy cream with coconut cream or a plant-based alternative, replace Parmesan with a vegan cheese or nutritional yeast, and use a vegan pesto.
What pasta can I use if I don’t have cavatappi?
Any sturdy pasta shape like rotini, fusilli, penne, or rigatoni will work well to hold the sauce and maintain the dish’s texture.
PrintPesto Cavatappi (Noodles and Company Copycat) Recipe
This Pesto Cavatappi recipe is a flavorful and creamy copycat of Noodles and Company’s popular dish. Featuring curled cavatappi pasta tossed in a rich basil pesto cream sauce with sautéed mushrooms, garlic, and juicy cherry tomatoes, it’s a quick and satisfying meal perfect for weeknights. The combination of fresh basil pesto, Parmesan cheese, and aromatics creates a comforting yet vibrant pasta dish that serves 8.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Pasta
- 1 pound dried cavatappi pasta (or another hearty noodle)
- Pinch kosher salt
Sauce
- 1 Tablespoon olive oil
- 8 ounces sliced mushrooms (Baby Bella or any other variety you like)
- 2–3 cloves garlic, minced
- 1/4 cup chicken or vegetable broth
- 1/4 cup dry white wine (can substitute additional broth)
- 1/4 cup heavy cream
- 1 cup basil pesto (homemade or store-bought)
- 1/2 cup grated Parmesan cheese
- 6–8 cranks freshly-ground black pepper
- 1–2 cups cherry or grape tomatoes
Instructions
- Cook the Pasta: Bring a large pot of water to a boil. Add a generous pinch of kosher salt. Then add the cavatappi pasta and cook according to the package instructions until just al dente. Drain the pasta and set aside.
- Prepare the Sauce – Sauté Mushrooms: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the sliced mushrooms. Cook them for 3-4 minutes until they release their liquid and most of it evaporates.
- Add Garlic: Stir in the minced garlic and cook for 30-60 seconds until fragrant but not browned.
- Deglaze with Broth and Wine: Pour in 1/4 cup chicken or vegetable broth and 1/4 cup dry white wine (or additional broth if preferred). Let the mixture simmer for 2-3 minutes until it slightly reduces.
- Add Cream and Simmer: Reduce the heat to medium-low, then stir in 1/4 cup heavy cream. Allow the sauce to simmer for an additional minute to thicken slightly.
- Incorporate Pesto, Cheese, and Seasoning: Mix in 1 cup basil pesto, 1/2 cup grated Parmesan cheese, and 6-8 cranks of freshly-ground black pepper. Stir well then add 1 to 2 cups of halved cherry or grape tomatoes. Taste the sauce and adjust salt and pepper as needed.
- Combine Pasta and Sauce: Add the drained pasta to the skillet and toss thoroughly to coat all noodles with the creamy pesto mushroom sauce.
- Serve: Plate the pesto cavatappi and optionally garnish with extra grated Parmesan, fresh basil leaves, or other herbs for a bright finish.
Notes
- Use good quality basil pesto for the best flavor or make your own fresh pesto at home.
- Dry white wine can be substituted with more broth to keep the dish non-alcoholic.
- Pasta cooking time varies by brand; always cook to al dente for best texture.
- Cherry tomatoes add a nice burst of freshness, but can be omitted or replaced with sun-dried tomatoes if preferred.
- For a vegetarian version, use vegetable broth and ensure pesto contains no animal-derived ingredients.
- Leftovers keep well for up to 2 days in the refrigerator and can be reheated gently on the stovetop or microwave.
Keywords: Pesto Cavatappi, Noodles and Company Copycat, creamy pesto pasta, basil pesto pasta, mushroom pasta, quick pasta recipe
