This cavatappi pesto pasta is a spot-on copycat of the popular Noodles & Co. dish, featuring tender corkscrew pasta coated in a creamy, herbaceous pesto sauce with a hint of garlic and parmesan. It’s a quick, satisfying meal that comes together in about 20 minutes, making it perfect for a weeknight dinner or a simple lunch. The combination of creamy sauce and al dente pasta delivers the same comforting, restaurant-style flavor you crave, right at home.
Ingredients
- 12 oz (340 g) cavatappi pasta (or other short pasta like fusilli or penne)
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1/3 cup (80 g) prepared basil pesto (store-bought or homemade)
- 1/2 cup (50 g) grated Parmesan cheese, plus more for serving
- 2 cloves garlic, minced
- 2 tbsp (30 g) unsalted butter
- 1/2 tsp salt, plus more for pasta water
- 1/4 tsp black pepper
- Pinch of red pepper flakes (optional, for a little heat)
Instructions
- Bring a large pot of salted water to a boil. Add the cavatappi and cook according to package directions until al dente (usually about 8-10 minutes). Reserve about 1/2 cup (120 ml) of the pasta water before draining.
- While the pasta cooks, make the sauce. In a large skillet or saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant, but not browned.
- Pour in the heavy cream and milk. Stir in the salt, black pepper, and red pepper flakes (if using). Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 2-3 minutes, stirring occasionally, until it slightly thickens.
- Whisk in the pesto and grated Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce is smooth and creamy. Taste and adjust seasoning if needed.
- Add the drained cavatappi to the sauce. Toss well to coat every piece. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Serve immediately, topped with extra Parmesan cheese and a sprinkle of black pepper or fresh basil if desired.
Tips
- Use quality pesto: Since pesto is a key flavor, use a good-quality store-bought or homemade pesto. Look for one with bright green color and a strong basil aroma.
- Don’t overcook the pasta: Cook the cavatappi just until al dente. It will continue to cook slightly when tossed with the hot sauce, so slightly undercooking prevents mushy pasta.
- Adjust consistency: The sauce will thicken as it sits. Always reserve some pasta water to thin it out if needed. The starch in the water helps the sauce cling to the pasta.
- Add protein: This dish is great with grilled chicken, shrimp, or sautéed mushrooms. If adding chicken, cook it separately and toss it in with the pasta at the end.
Serving Suggestions
This creamy pesto pasta is delicious on its own, but it pairs well with a crisp green salad dressed with lemon vinaigrette and a slice of garlic bread. For a more substantial meal, serve it alongside grilled chicken breast, seared shrimp, or roasted vegetables like cherry tomatoes and zucchini.
Variations
- Vegetable Pesto Pasta: Add sautéed mushrooms, spinach, sun-dried tomatoes, or roasted bell peppers to the sauce for extra color and nutrition.
- Spicy Pesto: Increase the red pepper flakes to 1/2 teaspoon, or add a dash of cayenne for a spicier kick.
- Lighter Version: Replace the heavy cream with half-and-half or evaporated milk, and use low-fat milk instead of whole milk. The sauce will be slightly less rich but still creamy.
- Nut-Free Pesto: If you’re allergic to nuts, use a pesto made without pine nuts (some brands use sunflower seeds or are nut-free). Check the label.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The sauce will thicken as it cools. To reheat, place the pasta in a saucepan over medium-low heat with a splash of milk or water, stirring until heated through. You can also microwave individual portions in 30-second bursts, stirring in between. Avoid boiling the sauce, as it may separate.
Frequently Asked Questions
Can I use a different type of pasta? Yes, any short pasta works well, such as fusilli, penne, or rotini. The corkscrew shape of cavatappi is ideal for holding the creamy sauce, but others will still be delicious.
Can I make this dairy-free? Yes, substitute the heavy cream and milk with full-fat coconut milk or a dairy-free cream alternative, and use a dairy-free pesto and vegan Parmesan. The flavor will be slightly different but still creamy and tasty.
How do I prevent the sauce from becoming too thick? Always reserve pasta water before draining. Adding a few tablespoons of this starchy water when reheating or if the sauce seems thick will help restore the creamy consistency.
Is store-bought pesto okay? Absolutely. Look for a refrigerated fresh pesto for the best flavor. Jarred pesto works too, but it may be more oily and less vibrant in color.
Can I add chicken to this recipe? Yes, grilled or rotisserie chicken is a great addition. Simply slice or shred it and toss it with the pasta and sauce in the last step, heating until warmed through.
Why did my sauce separate? This can happen if the sauce is overheated or if the dairy wasn’t fresh. To avoid it, keep the heat low when adding the cream and cheese, and don’t let it boil. Stir constantly while the cheese melts.
Related
- Captain Hurricane Cocktail Recipe: Easy Rum Drink
- Southern Hurricane Cocktail: Easy Rum Drink Recipe
- Luv a Duck Peking Duck Breast Recipes: Crispy Skin at Home
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).