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Pesto Cavatappi

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: Serves 4 1x



  • 1 lb. cavatappi pasta
  • 1 clove garlic, minced
  • 2 Tbsp. extra virgin olive oil
  • 2 cups sliced baby portobello or white button mushrooms
  • 1 cup chopped tomatoes
  • 1/4 cup fresh pesto
  • salt and pepper to taste
  • 1/4 fresh shredded parmesan cheese, for garnish


  1. Cook pasta according to package directions until al dente in very salty water.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat.
  3. Add garlic and mushrooms to oil and sauté until fragrant and browned, about 2 minutes.
  4. Add salt, pepper, and tomatoes to skillet and cook for an additional 4-6 minutes, until pasta is ready.
  5. Stir pesto into skillet until combined.
  6. Add drained pasta to skillet and toss to coat with pesto. Taste and add seasonings if necessary.
  7. Serve immediately and top with fresh parmesan cheese for garnish.