There’s something magical about pasta with pesto, especially when it’s tossed with a creamy sauce and fun curly noodles like cavatappi. Creamy Pesto Cavatappi Pasta is that dreamy mix of fresh, herby flavor and smooth, cheesy comfort—all in one bowl. The spiraled noodles soak up every drop of the creamy pesto, and every bite of Creamy Pesto Cavatappi Pasta is packed with flavor.
This recipe is one of those that looks fancy but takes very little effort. It’s quick enough for a weeknight dinner, yet rich and pretty enough to serve when you’ve got guests. Plus, it’s totally customizable—you can toss in cherry tomatoes, spinach, or even a handful of roasted veggies if you want to switch it up.
I had my first bowl of Creamy Pesto Cavatappi Pasta at a small café during a road trip. I didn’t expect much—I just wanted something comforting. But wow, that first bite was a game-changer. The pasta was perfectly al dente, the pesto was vibrant, and the sauce had this smooth, cheesy vibe without being too heavy. I knew I had to recreate it at home.
Since then, Creamy Pesto Cavatappi Pasta has been one of my go-to dishes. I’ve made it for friends, family, and even picky eaters—everyone always goes back for seconds. It’s just that kind of pasta.
Table of Contents
Why You’ll Love This Recipe
- Creamy and Herby – The best of both worlds: smooth and fresh.
- Easy to Make – Comes together in under 30 minutes.
- Twisty Noodles Hold the Sauce – Every bite is flavorful.
- Custom-Friendly – Add veggies, protein, or keep it simple.
- Comforting Yet Bright – Cozy and fresh all at once.
Health Benefits of Creamy Pesto Cavatappi
You might not expect it, but this dish has some good-for-you perks too:
- Basil Boost – Pesto is rich in antioxidants thanks to fresh basil.
- Healthy Fats – Olive oil and nuts in pesto provide heart-healthy fats.
- Dairy-Free Options Available – Easily swap to vegan cream and cheese.
- Add Veggies Easily – Toss in spinach, peas, or zucchini for extra nutrients.
- Lower Sodium Than Store-Bought – Making it at home lets you control the salt.
When to Make Creamy Pesto Cavatappi Pasta
This pasta fits into just about any part of life:
- Busy Weeknights – It’s fast, filling, and so tasty.
- Dinner Parties – Looks and tastes impressive.
- Picnics or Potlucks – Great warm or cold.
- Comfort Food Cravings – A bowl of this always hits the spot.
- Meatless Mondays – An easy plant-forward option.
Chef’s Notes: Creamy Pesto Cavatappi Pasta
- Homemade vs. Store-Bought Pesto – Homemade pesto gives deeper flavor, but high-quality store-bought works great in a pinch.
- Mushrooms Are Optional – Not a fan of mushrooms? Just leave them out—still delicious!
- Don’t Overcook Pasta – Aim for al dente so the noodles stay firm and don’t get mushy in the sauce.
- Deglaze With Wine – The white wine adds a subtle tang and balances the richness of the cream and cheese.
- Swap Broth if Needed – Vegetable broth works perfectly if you want to make this fully vegetarian.
- Cream Alternatives – Use unsweetened cashew cream or coconut cream for a dairy-free version.
- Add Protein – Toss in grilled tofu, chickpeas, or vegan sausage for extra heartiness.
- Pasta Shape Swap – Don’t have cavatappi? Use penne, rotini, or fusilli—they’ll catch the sauce just as well.
- Great for Meal Prep – Make a double batch and enjoy leftovers for lunch the next day.
- Balance the Salt – Parmesan and pesto are salty—taste the sauce before adding extra salt.
Creamy Pesto Cavatappi Pasta
8
servings3
minutes12
minutes423
kcal15
minutesRecreate the popular Noodles & Company Pesto Cavatappi at home! This easy copycat recipe features perfectly cooked cavatappi pasta tossed in a luscious homemade or store-bought pesto sauce with juicy diced tomatoes and optional savory mushrooms. A splash of white wine and cream adds richness, while Parmesan cheese provides the perfect finishing touch. Ready in just 15 minutes, this customizable dish is a crowd-pleaser for quick weeknight dinners or elegant lunches. Adjust ingredients to suit your taste. Enjoy restaurant-quality comfort food made simple and delicious! Perfect for busy families and pesto lovers.
Ingredients
1 lb Cavatappi Pasta
1 tbsp Sea Salt
1 tsp Extra Virgin Olive Oil
1 cup Freshly Grated Parmesan Cheese
1 cup Prepared Pesto
1/4 cup Rich Heavy Cream
1/4 cup Dry White Wine
1/4 cup Low Sodium Chicken Broth
1 Large Ripe Tomato, diced
4 oz Sliced Cremini Mushrooms
- Alternative Ingredients
Alternative ingredients can be used based on availability and dietary preferences.
Directions
- In a large pot, bring 4 quarts of water to a rapid boil. Season generously with salt. Add the cavatappi pasta and cook according to package directions until al dente, typically 10-12 minutes. Once cooked, drain the pasta thoroughly in a colander.
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the diced tomatoes and sliced mushrooms (if using). Cook for approximately 5 minutes, stirring occasionally, until the tomatoes soften and release some of their juices and the mushrooms are tender.
- Pour in the chicken broth, dry white wine, and heavy cream into the skillet with the vegetables. Bring the mixture to a gentle boil, then reduce the heat to medium. Allow the sauce to simmer for about 2 minutes, or until it has thickened slightly and the alcohol has cooked off.
- Stir in the prepared pesto into the creamy sauce until well combined and heated through, about 2 minutes. Ensure the pesto is evenly distributed for maximum flavor.
- Add the drained pasta to the skillet with the pesto sauce. Toss gently but thoroughly to coat each strand of pasta evenly with the sauce. Continue to heat for another minute, ensuring the pasta is warmed through and the sauce is clinging well.
- Transfer the pesto cavatappi to a serving dish or individual plates. Garnish generously with freshly grated Parmesan cheese before serving. Serve immediately and enjoy!
Equipment
- large saucepan
- colander
- large skillet
- chef’s knife
- cutting board
Notes
- For a richer flavor, use homemade pesto. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
Nutrition Facts
- Calories: 423kcal
- Fat: 19g
- Saturated Fat: 6g
- Trans Fat: 0g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Cholesterol: 20mg
- Sodium: 1397mg
- Potassium: 251mg
- Carbohydrates: 47g
- Fiber: 3g
- Sugar: 4g
- Protein: 14g
- Vitamin A: 1022IU
- Vitamin C: 3mg
- Calcium: 219mg
- Iron: 1mg
FAQs: Creamy Pesto Cavatappi Pasta
Can I make this dish vegetarian?
Yes! Just replace the chicken broth with vegetable broth and ensure your pesto doesn’t contain animal rennet.
What pasta can I use instead of cavatappi?
Rotini, fusilli, or penne all work well because they hold onto the creamy pesto sauce beautifully.
Is there a dairy-free version?
Absolutely. Use a dairy-free pesto, plant-based cream (like cashew or oat), and vegan parmesan.
Can I use cherry tomatoes instead of a large tomato?
Yes, just slice them in half and sauté as directed. They add a burst of sweetness!
What if I don’t want to cook with wine?
You can leave it out or substitute with extra broth or a splash of lemon juice for brightness.
Does this dish freeze well?
It’s best eaten fresh, but you can freeze it. Just know the texture may be slightly different after thawing.
Can I add protein to this?
Totally! Add cooked chicken, shrimp, tofu, or white beans for a more filling dish.
How can I reduce the sodium?
Use low-sodium broth, a low-sodium pesto, and go lighter on the parmesan or use a reduced-sodium version.
What type of pesto is best?
Basil pesto is traditional, but sun-dried tomato or arugula pesto can bring fun flavor twists.
Is this kid-friendly?
Yes! It’s creamy, cheesy, and not too spicy. Kids usually love the fun pasta shape and mild flavors.
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