Pesto 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
Scale
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
