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    Home » Pasta

    30 Minute Pesto Pasta with Mushrooms and Tomatoes

    Published: Oct 14, 2021 · Last Updated: Jan 24, 2022

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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, 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, or rotisserie), 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 our pesto cream sauce!) 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.
    Print
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    Pasta in a shallow white bowl with a silver fork.

    Pesto Cavatappi

    ★★★★★ 5 from 1 reviews
    • Author: Jessie
    • Prep Time: 5 mins
    • Cook Time: 20 mins
    • Total Time: 25 mins
    • 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.

    Keywords: summer, weeknight, noodles

    Did you make this recipe?

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

    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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    Discussion

    1. Casey Colodny :
      October 19, 2021

      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

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

        Reply
    2. marina :
      June 24, 2014

      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

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

        Reply
    3. Michele :
      March 6, 2014

      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 6, 2014

        Happy to hear it! Hope it tastes great!

        Reply
    4. Leigha @ Minougirl :
      February 18, 2014

      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

        Thanks! Let me know how it turns out!

        Reply

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