With this classic recipe for Pesto Cavatappi, a fan favorite Noodles & Company dish is unbelievably easy to re-create at home in just 25 minutes. This is tested and perfected for busy nights and family meals!
Pasta: the ultimate comfort food. Many of us know the fast-casual chain Noodles and Company, and one of its most popular dishes, pesto cavatappi. With nubby corkscrew noodles, vibrant pesto, fragrant garlic, and fresh tomatoes, all swimming in a light cream sauce, it’s no surprise that this dish is a home run. Pesto cavatappi is often served with grilled or Parmesan-crusted chicken and is also tasty with grilled shrimp. Really, though, it’s incredibly delicious and satisfying all on its own.
And, like many restaurant favorites, it’s amazing to be able to whip it up anytime you like at home!
Related: Creamy Cavatappi Pasta
Ingredient & Substitution Tips
Here are a few notes and shopping tips about the ingredients you’ll need.Find full amounts in the print-friendly recipe card below.
- Cavatappi. This recipe is written for one full pound of dried cavatappi pasta but can easily be cut in half if you don’t want such a large batch. You can also substitute another ridged, curvy pasta shape, such as fusilli or rotini.
- Basil pesto. About one cup, either homemade or store-bought.
- Cherry or grape tomatoes. You’ll want one or two cups of these, depending on how much you like tomatoes.
- Sliced mushrooms. Buy pre-sliced to save time if you like. My favorite type are Baby Bellas, which are also known as cremini mushrooms, but white button mushrooms or any other variety work well.
- Garlic. Fresh minced is ideal, jarred minced is also very good, and garlic powder can be substituted in a tight spot.
- Chicken broth (or chicken stock) and white wine. If you prefer, you can omit the wine and use only broth. You can also substitute vegetable broth, mushroom broth, or even just use a bit of the pasta water in a pinch.
- Heavy cream. A little goes a long way to make a rich sauce.
- Parmesan cheese.
- Kosher salt, black pepper, and olive oil.
What are cavatappi noodles?
Cavatappi are a form of short, tubular, spiral-shaped pasta, usually with ridges. The word is literally Italian for corkscrew, and that gives you the right idea! They go especially well with sauces that are thick and substantial, and are a home run in baked mac and cheese.
Homemade pesto vs. store-bought
You can make this with any quality green pesto. Our all-time favorite is homemade basil pesto with lemon zest, which truly is a snap to make and imparts amazing fresh flavor. I am also borderline obsessed with this zucchini basil pesto for a stealthy healthy homemade option. Either way, you can make the pesto up to a week in advance and store in the fridge.
This said, real life doesn’t always allow for homemade pesto around here, and there are some fantastic store-bought options. For the best quality, shop for pesto in the deli section of your local grocery, near fresh cheese, olives, and charcuterie-style meats. For the most economical option, shop for jarred pesto in the aisle near dried pasta and marinara and other jarred sauces. DeLallo brand is always a good bet.
How To Make Pesto Cavatappi at Home
Once you make your own pesto cavatappi once, you won’t believe how easy it is. Be sure to start your water boiling and get the pasta going first, because the sauce comes together very quickly.
Pro Tip
Always salt your pasta water! Why? Salty water gently seasons the pasta as it cooks, so your dish has more flavor overall without having to overload the sauce.
While the pasta bubbles away, start the sauce by cooking the mushrooms in a drizzle of olive oil. Allow them to cook for 3-4 minutes. You’re looking for them to release some liquid, then for that liquid to mostly evaporate so the pan is relatively dry again.
Once that happens, add the minced garlic and cook until it is fragrant, usually just 30-60 seconds. Pour in the broth and white wine, if using. Scrape the bottom of the pan at this point to loosen any cooked-on bits. Let the sauce simmer and thicken at this stage for a few minutes, then pour in the cream.
Pro Tip
Use medium or medium-low heat after adding cream to a sauce! Higher temperatures can easily overcook a cream sauce, altering the proteins and causing the sauce to visibly separate. The best way to guard against this is allowing the clear sauce to thicken first, then reducing the heat slightly just before adding the cream. The residual heat will be plenty to warm all remaining ingredients.
Once the cream has just warmed through, stir in all that pesto goodness, along with some grated Parmesan, black pepper, and the halved grape or cherry tomatoes.
- Side note: I used to add the tomatoes in the first step, along with the mushrooms, but eventually I found this extra cooking time can turn the tomatoes excessively mushy, and we prefer them a little more intact. If you prefer more well-cooked tomatoes, by all means add them at the beginning, but otherwise I now recommend adding them towards the end, as written in the recipe below.
Stir well, add the drained pasta, and sample a bite. It’s the cook’s privilege. 🙂 If it tastes at all bland, add more salt and pepper to taste.
Dinner is done!
FAQs & Expert Tips
How to loosen a pasta sauce?
If you prefer a thinner sauce over a thicker one, use a liquid measuring cup to scoop out about 1/2 cup of the pasta water just before draining the pasta. This water is infused with starch absorbed from the pasta, which makes it perfect for stirring into the sauce as a final step if you want it to be just a bit thinned out. Adding plain water or broth at the end can make a sauce, well, watery, but starchy pasta water just magically melts in.
How to add protein to pesto cavatappi?
Craving some protein with your pasta? Use your favorite protein pasta, or chicken or shrimp make great additions! You can cook either one separately, like this easy baked Italian dressing chicken or a simple garlic butter shrimp, or simplify by cooking your protein first in the same skillet you plan to use for the pesto sauce.
To do that, simply sauté the chicken or shrimp in a drizzle of olive oil plus a smidge of butter, adding at least a bit of salt and pepper to season, plus any other herbs if you want to fancy things up.
When cooked through, transfer your protein to a separate plate, add a bit more olive oil to the skillet, and proceed to pan fry the mushrooms. Be extra sure to scrape the bottom of the pan after adding the broth and wine, to deglaze any browned bits stuck to the bottom. This will only add more flavor (technically known as fond) to your sauce!
Variations
- Use gluten-free pasta. Chickpea, brown rice, you name it.
- Swap the pasta for zucchini noodles. Add these raw right into the prepared sauce, the residual heat will tenderize them a bit but still leave a little bite. Pair this variation with chicken for a really delicious low-carb meal.
- Add sun-dried tomatoes, olives, or capers to supercharge the flavor.
- Wilt some baby spinach or kale into the sauce for more greens.
- Use sun-dried tomato pesto instead of green pesto for a different, bold flavor.
Related Recipes
When you’re looking for quick home-cooked comfort, simple pasta dishes like tortellini with mushrooms, butter, and Parmesan, spaghetti with roasted tomatoes and garlic, and magic one-pot mac and cheese hit the spot.
Looking for more ways to get that pesto fix? Simple pesto pasta with peas, gnocchi with pesto and charred cherry tomatoes, chicken pesto pasta salad, and salmon pesto pasta are all favorites here.
If you try thisPesto Cavatappirecipe, don’t forget torate itand leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.
You can also FOLLOW me on PINTEREST, INSTAGRAM, FACEBOOK, and TWITTER for more great recipes and ideas!
Print Recipe Pin Recipe
5 from 12 votes
Pesto Cavatappi (Noodles and Company Copycat)
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
Servings: 8 servings
With this recipe for Pesto Cavatappi, it's easy to recreate your restaurant favorite at home in 25 minutes. Tested and perfected for busy nights and family meals!
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 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
Bring a large pot of water to a boil. Add a generous pinch of salt, followed by the pasta. Cook just until al dente, according to package directions, then drain the pasta and set aside.
1 pound dried cavatappi pasta, pinch kosher salt
While pasta cooks, make the sauce. Warm olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the sliced mushrooms. Cook for 3-4 minutes, until the mushrooms have released some liquid, and that has mostly evaporated. Add garlic and cook for 30-60 seconds, just until fragrant.
1 Tablespoon olive oil, 8 ounces sliced mushrooms, 2-3 cloves garlic
Pour in the broth and wine. Simmer for another 2-3 minutes, until slightly reduced.
1/4 cup chicken or vegetable broth, 1/4 cup dry white wine
Reduce heat to medium-low, then stir in the cream and simmer for 1 minute more. Stir in the pesto, Parmesan, and black pepper, followed by the tomatoes. Sample and add more salt and pepper to taste.
1/4 cup heavy cream, 1 cup basil pesto, 1/2 cup grated Parmesan cheese, 6-8 cranks freshly-ground black pepper, 1-2 cups cherry or grape tomatoes
Stir in the drained pasta and toss to mix well. Serve with more Parmesan, fresh basil, or other herbs as desired.
Video
Notes
- If serving this with chicken or shrimp, it works well to cook the seasoned protein first, using the same skillet you plan to use for the sauce. Once you transfer the cooked protein to a plate, proceed as directed with step 2. Extra flavor will remain in the pan, tying everything together and adding to the dish. Just be sure to scrape the bottom of the pan after adding the broth and wine in step 3, to deglaze any browned bits stuck to the bottom.
Nutrition Estimate
Calories: 413 kcal, Carbohydrates: 47 g, Protein: 12 g, Fat: 19 g, Saturated Fat: 5 g, Cholesterol: 18 mg, Sodium: 422 mg, Potassium: 240 mg, Fiber: 3 g, Sugar: 3 g, Vitamin A: 879 IU, Vitamin C: 5 mg, Calcium: 141 mg, Iron: 1 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!
Author: Monica Lensink
Course: Dinner, Main
Cuisine: American, Italian
Keyword: pesto cavatappi
This post was originally published in February 2020 and has been updated with new photos and a small change to when the tomatoes are added to the recipe.
