Pesto Cavatappi Recipe

Super quick. Stupid simple. Amazingly delicious. You’ve just come across your new favorite pasta dish in this pesto cavatappi recipe.

Growing up, we rarely ate out, but when we did, it was likely at Noodles and Company.

Here is where I most often ordered their famous Pesto Cavatappi. It’s probably the place and dish that made me fall head over heels in love with pesto at an impressively young age.

I recently visited there after a long hiatus, devoured a bowl of this divine pasta, and had the immediate realization that I needed to recreate it at home.

This is my copycat dupe of that dish, except mine’s just slightly better since I make THE BEST homemade pesto. Bold statement, I know, but I’ve made and eaten a lot of pesto in my time.

Like every mom ever in history, I’m always looking for a quick dinner recipe that is simple, delicious, and healthy (and one that my toddler will eat).

I can whip this up in 15 minutes flat – even less if I use pesto that I made and froze earlier in the season.

If your dinner rotation is in need of a new pasta dish that checks every box, this one is it. Enjoy!

Why You’ll Love This Pesto Cavatappi

• This is about as quick as it gets when it comes to a home-cooked dinner from scratch. Everything comes together in under 15 minutes, and aside from boiling the pasta, it all cooks together in one pan = easy cleanup!
• This dish is a versatile one. Enjoy it as is if you want to keep it on the lighter side (the mushrooms stand in as the “meaty component”), or bulk it up with your favorite protein pal.
• This pasta uses a healthy, nutrition-packed sauce. The creamy pesto sauce is loaded with healthy fats from nuts and olive oil (great for your brain and heart health). Plus, if your pesto is made with lots of fresh herbs, it also contains tons of amazing health benefits and antioxidants.

Ingredients for Making Pesto Cavatappi

• Pesto – I’m clearly a pesto snob, so I only use homemade pesto, but you can use any store-bought one. You do you. I prefer homemade pesto obviously because fresh always tastes best, but also because it’s nice to be able to customize it to your preferences. Make it vegan, dairy-free, or nut-free. Use (almost) any herbs you can get your hands on – pesto is so versatile. Not to mention it’s unbelievably easy to make.
• Cavatappi pasta – The curly, springy cavatappi hold the creamy pesto sauce so well, but use whatever you have on hand. This gluten-free, vegan cavatappi is impressively made with only one ingredient: yellow peas (extra protein!).
• Cherry tomatoes – I have an overabundance of cherry tomatoes in my garden, so I am forced to use them here. I like that they hold their shape all the way through cooking and give you a soft pop of sweetness when you bite into them.
• Mushrooms – I like a dense baby bella mushroom in this recipe to deliver on the meaty texture. Slice them thick so that they don’t turn too floppy when you sauté them.
• Chicken (or vegetable) broth – I make homemade bone broth and freeze it into large cubes which are the perfect portion for recipes like this. Chicken, beef, or vegetable broth work – use whatever you have on hand.
• White wine – I’m not a wine drinker so I typically don’t have white wine rolling around in my fridge to throw into recipes on a whim. Although the white wine definitely adds an extra level of flavor to the dish (and makes you feel fancy when when you cook with it), I’m here to tell you that it’s not going to make or break the recipe. Just sub in with equal parts broth.
• Heavy cream – Aside from good pesto, I feel like this is the secret ingredient in making this dish extra creamy and delicious. You can sub in coconut milk if you’re keeping it dairy-free, or omit altogether. Again, you do you.
• Grated cheese – Top off the dish with a good salty, nutty cheese like Parmesan, pecorino romano, or manchego. My favorite vegan substitute that delivers on cheesy flavor is nutritional yeast.

Instructions for Making Pesto Cavatappi

1. Fill a large pot with water (and a pinch of salt) and bring to a boil over high heat. Add in the cavatappi and cook until al dente, about 10-12 minutes.

2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add in the sliced mushrooms and sauté for 2-3 minutes.

3. As the mushrooms begin to soften, add in the cherry tomatoes and cook for 2-3 more minutes.

4. Add in the wine, broth, and cream and bring to a boil. Reduce the heat to medium-low and cook until it begins to thicken, about 2 minutes.

5. Pour in the pesto and stir until well combined.

6. Once the cavatappi is al dente, drain and add to the sauce. Toss well to coat evenly and top with grated cheese.

Pesto Recipes To Try

• The Only Pesto Recipe You’ll Ever Need
• Spinach and Chive Pesto

Thanks for reading! I hope you’ll give this recipe a try and let me know what you think down in the comments!