Pesto Cavatappi

Ingredients

• 454 g (1 pound)cavatappi pasta, or any short pasta
• 5 ml (1 teaspoon)olive oil
• 227 g (8 oz), thinly slicedmushrooms
• 150 g (1 cup), dicedtomato
• 120 ml (1/2 cup)chicken stock
• 60 ml (1/4 cup)double cream
• 240 ml (1 cup)pesto
• 50 g (1/2 cup), shreddedParmesan cheese

Instructions

1. 1

   Cook the pasta

   Bring a large pan of water to the boil and cook the pasta according to the packet directions.

2. 2

   Brown the vegetables

   Heat the olive oil in a frying pan over a medium-high heat. Add the diced tomato and sliced mushrooms, then cook for 5 minutes, until the mushrooms are starting to brown.

3. 3

   Thicken the sauce

   Pour in the chicken stock and double cream. Bring to a simmer and cook for 2–3 minutes, until the sauce starts to thicken.

4. 4

   Stir in pesto

   Take the pan off the heat and stir in the pesto until it is evenly blended into the sauce.

5. 5

   Toss and serve

   Drain the pasta and toss it with the sauce. Serve topped with shredded Parmesan.

What is pesto cavatappi?

Cavatappi is a short, corkscrew-shaped pasta that holds onto sauces in its curves. Pesto cavatappi is a familiar American restaurant-style pasta dish; this copycat version pairs pesto with a creamy sauce, mushrooms and tomato.

The method keeps the pesto fragrant by stirring it in after the pan comes off the heat. Cream and stock make a coating sauce, while Parmesan adds a savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 13g protein, 30g carbs, 28g fat.

The pasta supplies most of the carbohydrates, while olive oil, pesto and double cream contribute much of the fat. Parmesan, pesto and pasta contribute some protein, with the mushrooms and tomato adding flavour and texture. Pair a serving with a generous salad or green vegetables to balance the plate.

Choosing the ingredients

Pasta shape: Cavatappi works well because its ridges and twists catch the sauce, but another short pasta can be used as directed in the recipe.

Pesto: Use a pesto you enjoy, as its flavour is prominent in the finished dish. Stir it in off the heat to avoid cooking it further.

Build the sauce

Mushrooms and tomato: Give them room in the pan so moisture can escape and the mushrooms have a chance to brown during their 5-minute cook.

Stock and cream: Simmer the mixture for 2–3 minutes, just until it begins to thicken. It will cling more readily to the pasta once tossed.

How to judge the texture

The mushrooms should be starting to brown before you add the stock and cream. After simmering, the sauce should look slightly thicker but still be loose enough to coat the pasta.

Drain the pasta when it is cooked to your liking, following the packet guidance. The sauce and pasta are combined just before serving.

Keep the pesto fresh

Take the sauce off the heat before stirring in the pesto. This keeps the recipe's steps simple and helps the pesto blend into the cream and stock without further simmering.

Add the drained pasta promptly and toss until coated. Finish with Parmesan at the table or just before serving.

What to serve alongside

A crisp green salad or simply dressed leaves make a fresh contrast to the creamy pasta. Steamed or roasted green vegetables also work well alongside it.

For a fuller meal, serve with a modest portion of grilled chicken or another protein. Keep the pasta as the centrepiece and add vegetables to round out the plate.

Recipe notes & tips

• Slice the mushrooms evenly so they cook at a similar pace.
• Let the mushrooms start to brown before adding the stock and cream.
• Keep the sauce at a gentle simmer rather than boiling it hard.
• Stir the pesto in only after taking the pan off the heat.
• Drain the pasta well before tossing it with the sauce.
• Add the Parmesan just before serving for a fresh finish.

Variations

• Add spinach: Stir it into the warm sauce until it wilts.
• Use another pasta: Choose a short shape that can catch the sauce.
• Add chicken: Cook it separately and toss it through with the pasta.
• Make it vegetarian: Replace the chicken stock with vegetable stock.
• Add chilli: Stir a pinch of chilli flakes into the sauce to give it a little heat.

Common mistakes to avoid

• Crowding the mushrooms: They can release moisture and steam instead of browning; use a wide frying pan.
• Overcooking the sauce: A hard boil can reduce it too quickly; keep it at a gentle simmer.
• Adding pesto over heat: It can lose its fresh character; take the pan off the heat first.
• Leaving pasta water on the pasta: Excess water can loosen the sauce; drain it thoroughly.
• Waiting too long to toss: The sauce can thicken as it stands; combine it with the pasta soon after cooking.

How to store

Refrigerate leftovers in a sealed container and use within 3 days. Reheat gently in a pan or microwave, adding a small splash of water or stock if the sauce has thickened.

Frequently asked questions