This copycat recipe recreates the creamy, herbaceous pesto cavatappi from Noodles & Company, a beloved pasta dish featuring corkscrew-shaped cavatappi noodles tossed in a rich, garlicky pesto cream sauce. It’s a quick, one-pan meal that brings restaurant flavor to your home kitchen in about 30 minutes, using simple ingredients and a technique that yields a silky, restaurant-quality sauce every time.
Ingredients
- 1 lb (450 g) cavatappi pasta (or other short pasta like fusilli or penne)
- 2 tbsp (30 ml) olive oil
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) chicken or vegetable broth
- 1/2 cup (50 g) grated Parmesan cheese, plus more for serving
- 1/3 cup (80 g) prepared basil pesto (store-bought or homemade)
- 1/4 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the cavatappi and cook according to package instructions until al dente, usually 9-11 minutes. Reserve 1 cup (240 ml) of pasta water before draining, then drain the pasta.
- While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, but not browned.
- Pour in the heavy cream and broth, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes, until it slightly thickens.
- Reduce the heat to low and whisk in the Parmesan cheese until melted and smooth. Then stir in the pesto until fully incorporated. Season with salt and pepper.
- Add the drained cavatappi to the sauce and toss to coat evenly. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach a silky consistency.
- Serve immediately, garnished with extra Parmesan and fresh basil if desired.
Tips
- Use good-quality pesto: The flavor of the dish relies heavily on the pesto. Look for a refrigerated brand with simple ingredients like basil, olive oil, pine nuts, and Parmesan. If using homemade, it will be even fresher.
- Don’t overcook the pasta: Cook to al dente as it will continue to cook slightly when tossed with the hot sauce. Overcooked pasta becomes mushy and won’t hold the sauce as well.
- Adjust consistency: The sauce will thicken as it sits. Always have some reserved pasta water on hand to loosen it up. The starch in the water helps the sauce cling to the pasta.
- Make it a one-pan meal: Add cooked chicken, shrimp, or sautéed mushrooms to make it a complete dinner. If adding protein, cook it first in the skillet, then set aside and add back at the end.
Serving Suggestions
This pesto cavatappi is delicious on its own as a main dish, but it also pairs well with a simple side salad dressed with lemon vinaigrette, or a slice of garlic bread to soak up the extra sauce. For a protein boost, serve it alongside grilled chicken, seared shrimp, or white beans. A sprinkle of red pepper flakes adds a nice kick if you like a little heat.
Variations
- Vegan: Use a plant-based cream (like cashew cream or full-fat coconut milk), a vegan pesto, and nutritional yeast or vegan Parmesan in place of the dairy. The broth should be vegetable broth.
- Gluten-Free: Use gluten-free cavatappi or fusilli. The rest of the ingredients are naturally gluten-free, but check the pesto label.
- Extra Veggies: Sauté halved cherry tomatoes, spinach, or roasted broccoli and toss them in with the pasta for added color and nutrition.
- Spicy: Add a pinch of red pepper flakes with the garlic for a subtle heat that complements the basil.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken when chilled. To reheat, place the pasta in a skillet over medium heat with a splash of milk or broth, stirring frequently until heated through. You can also microwave individual portions, covered, for 1-2 minutes, adding a little liquid to restore creaminess. This dish is best enjoyed fresh, but reheating works well if you add moisture.
Frequently Asked Questions
Can I use a different pasta shape? Absolutely. Cavatappi is classic, but fusilli, penne, or even farfalle work well because their shapes catch the creamy sauce. Adjust the cooking time to the package instructions.
What if I don’t have heavy cream? You can substitute half-and-half or whole milk mixed with a little butter. For a lighter version, use evaporated milk. The sauce will be slightly less rich but still delicious.
Can I make this ahead of time? Yes, you can prepare the sauce and cook the pasta separately, then combine and reheat gently. However, the pasta will absorb some sauce, so add extra broth or cream when reheating. It’s best within 2 days.
Is this recipe spicy? No, it’s not spicy. The heat comes only if you add red pepper flakes. The pesto provides a savory, herbaceous flavor without any heat.
Can I freeze this dish? Freezing is not recommended because the cream sauce can separate and become grainy when thawed. If you must freeze, do so before adding the pasta, then thaw the sauce and cook fresh pasta to serve.
How do I make this a complete meal? Add a protein like grilled chicken, shrimp, or Italian sausage. You can also stir in some frozen peas or sautéed vegetables to make it more filling.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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