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    Home » Recipes » Pasta

    30 Minute Pesto Pasta with Mushrooms and Tomatoes

    Published: Oct 14, 2021 · Modified: Mar 3, 2023 by Jessie · This post may contain affiliate links; if you buy something we'll earn a commission at no cost to you.

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    This Noodles & Company Pesto Cavatappi copycat recipe is easy to make and ready in 30 minutes! With fresh pesto, mushrooms, and diced tomatoes. Vegetarian.

    Silver fork next to a serving of pasta in a white bowl. this recipe

    This easy pesto pasta is our weeknight secret weapon: It's ready in under 30 minutes, full of flavor, and a perfect blank canvas for any extra veggies you have lying around.

    Save any leftovers for lunch or dinner the next day (heat it up in a skillet over low heat or eat it cold right out of the fridge!)

    Our recipe is loosely based on the classic Pesto Cavatappi at Noodles & Company, but we dialed up the veggies to make it a bit heartier and more colorful!

    Recipe ingredients, measured into individual bowls on a white table.

    Ingredients

    We're working with a simple ingredients list here - and it's easy to swap things around depending on what you've got on hand! All you need:

    • Your favorite pasta (we're using cavatappi)
    • Olive Oil
    • Portobello mushrooms
    • Garlic
    • Tomato
    • Pesto
    • Salt & Pepper
    • Shaved parmesan cheese (for garnish!)

    Which pesto is best for pasta?

    We love using pesto as pasta sauce - and just about any pesto will work here!

    Traditional basil pesto, arugula pesto, or spinach pesto are all good in this recipe. Use store-bought pesto or make your own!

    Wooden spoon stirring mushrooms and tomatoes together in a black skillet.

    Order of Operations

    1. Cook the pasta in very salty water until it's al dente.
    2. While the pasta cooks, sauté the veggies. Start by browning the mushrooms, then add garlic, tomatoes, salt and pepper and cook until the tomatoes are just heated through.
    3. Toss cooked pasta with pesto and veggies to finish your pasta! Top it off with a bit of freshly shaved or grated parmesan and serve.
    Wooden spoon stirring cooked pasta into veggies in a wide skillet.

    Riffs and Substitutions

    This pasta is very forgiving! Some of our favorite swaps and additions:

    • Switch up the veggies. Make this mushroom pesto pasta a bit heartier by stirring spinach, kale, or arugula in at the very end. You can also add grilled or roasted veggies: broccoli (à la our orecchiette with sausage and broccoli), zucchini, asparagus, or roasted butternut squash cubes are all good in this pasta. Add some frozen green peas or fresh broccoli to the boiling water just before the pasta is done cooking for an easy addition!
    • Add your favorite protein. This pesto pasta is great with chicken (grilled, baked, shredded meal prep chicken, or a rotisserie chicken from the store), grilled or baked shrimp, salmon, tuna, bacon, or Italian sausage! Cook your protein and serve it on the side or stir it into the pasta with the rest of the ingredients.
    • For an extra, flavorful boost, add a pinch of red pepper flakes when you sauté the mushrooms and tomatoes. You can also add a squeeze of fresh lemon juice to the finished pasta.
    • For a creamy pesto pasta, melt a dollop of cream cheese into the sauce or add a splash of heavy cream (just like the sauce in our pesto gnocchi!) A few scoops of our Magic Cauliflower Cream or a store-bought alfredo sauce are also tasty additions here. For a silkier sauce without adding dairy, reserve some pasta water and stir that in at the very end.
    Pasta on two white plates on a white table, next to a small bowl of fresh basil.

    Love this recipe? Try our burst cherry tomato pasta →

    Print
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    Pasta in a shallow white bowl with a silver fork.

    Pesto Cavatappi

    ★★★★★ 5 from 2 reviews
    • Author: Jessie
    • Prep Time: 5 minutes
    • Cook Time: 20 minutes
    • Total Time: 25 minutes
    • Yield: Serves 4
    • Category: Pasta
    • Cuisine: Italian-American
    • Diet: Vegetarian
    Print Recipe
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    Description

    This easy pesto pasta is ready in 30 minutes!


    Ingredients

    Scale
    • ¾ pound cavatappi pasta
    • 3 Tablespoons olive oil
    • 2 heaping cups sliced baby portobello mushrooms
    • 2 cloves garlic, minced
    • 1 large tomato, chopped (about 1 cup)
    • ¼ cup basil pesto
    • salt and pepper to taste
    • ¼ cup shredded or shaved parmesan cheese, for garnish

    Instructions

    1. Cook pasta in very salty water until al dente. 
    2. While pasta cooks, heat olive oil in a large skillet over medium heat. 
    3. Add mushrooms to skillet and sauté, stirring occasionally, until mushrooms have reduced in size and begun to brown, about 6-8 minutes.
    4. Add garlic to the skillet and cook, stirring frequently, for 1-2 minutes until softened and fragrant.
    5. Add salt, pepper, and tomatoes. Stir to combine. Reduce heat to low, stirring frequently, until pasta is done cooking.
    6. Drain the pasta. Add cooked pasta and pesto to the skillet and toss to combine. Taste and add salt if needed.
    7. Top with parmesan cheese and serve immediately.

    Notes

    For a creamy pasta sauce, add a splash of heavy cream or a dollop of cream cheese just before you mix in the cooked pasta. You can also add a few scoops of store bought alfredo sauce or our magic cauliflower cream.

    What pesto should I use? Use any pesto you like! We used a basic basil pesto here, but it's also good with our arugula pesto. Store bought and homemade pesto both work well.

    Additions and Substitutions. Dial up the mushrooms and tomatoes here, or add whatever veggies you have on hand  (broccoli, peas, spinach, kale, and corn are all good!) We also like this pesto pasta with chicken, salmon, shrimp, or Italian sausage. For extra flavor, add a pinch of red pepper flakes or a squeeze of fresh lemon juice.

    Nutrition

    • Serving Size:
    • Calories: 510
    • Sugar: 4.4 g
    • Sodium: 836.8 mg
    • Fat: 19.8 g
    • Carbohydrates: 68.4 g
    • Protein: 15.1 g
    • Cholesterol: 3.6 mg

    Keywords: summer, weeknight, noodles

    Tag @lifeasastrawberry on Instagram to show us what you're cooking! Nutrition information is calculated per serving; it is approximate and will vary based on many factors.

    The photos for this recipe were taken by Casey at The Mindful Hapa!

    More Easy Weeknight Pasta Recipes

    • 10 Easy Gnocchi Recipes for Weeknights
    • Creamy Mushroom Gnocchi
    • White Cheddar Arugula Pesto Mac and Cheese
    • Spicy Mac and Cheese

    I'm Jessie, and I like to talk about food. Tag your recipes #LifeAsAStrawberry on social media to share your creations! Learn about our team!

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    Reader Interactions

    Discussion

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    1. Diane Androvich

      August 06, 2022 at 1:05 pm

      So easy and delicious! I added spinach and it was a winner.

      ★★★★★

      Reply
      • Team Life As A Strawberry

        August 07, 2022 at 10:39 am

        YIPPEE! We love the addition of spinach!

        Reply
    2. Casey Colodny

      October 19, 2021 at 1:51 pm

      One of the most perfect weeknight dinners I've had in a longggg time! So easy and delicious, leftovers were a special treat!

      ★★★★★

      Reply
      • Team Life As A Strawberry

        October 19, 2021 at 7:46 pm

        WAHOO! We're so happy you loved making this recipe!

        Reply
    3. marina

      June 24, 2014 at 11:11 am

      had it for lunch today; improvised a bit to get 1 serving, chopped up a bit more mushrooms (i'm a mushroom freak, what can i say? :D) and it was delicious (:
      thanks for the recipe!

      Reply
      • Jessie

        July 16, 2014 at 11:26 am

        I'm glad you liked it! Thanks for letting me know how it turned out!

        Reply
    4. Michele

      March 06, 2014 at 3:16 pm

      Making this now...I didn't have mushrooms but I did chop a bit of onion. From Trader Joes I have heirloom cherry tomatoes and cut them up & Parmesan Granada Padano...everything smells great!

      Reply
      • Jessie

        March 06, 2014 at 3:23 pm

        Happy to hear it! Hope it tastes great!

        Reply
    5. Leigha @ Minougirl

      February 18, 2014 at 11:58 am

      This looks absolutely DELICIOUS! Noodles & Co is my favorite place but I've never thought to recreate the pesto cavatappi. Definitely making this the next time I have pasta!!

      Reply
      • Jessie

        February 26, 2014 at 5:48 pm

        Thanks! Let me know how it turns out!

        Reply

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