Published on | Updated on by Melissa
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Noodles &Company Pesto Cavatappiis the perfect copycat version made right in your own kitchen! This 30-minute dish is made with tender corkscrew pasta, a creamywhite winesauce,spinach, tomatoes, and refreshingbasil pestotopped with shaved Asiago! An easy, flavorful pasta that will save you money by making the real deal at home.Weeknight dinnershave never been so good!
If you’ve ever eaten at Noodles & Company, you know that they serve scrumptious noodle dishes inspired by various cultures and cuisines and one of their most popular is the Pesto Cavatappi.
It’s my go-to dish, orpenne rosa,and surprisingly enough, it is one of my picky daughter’s favorite dishes. But, I don’t want to go to Noodles every week.
So, I created acopycat recipethat is just as good as the real thing… just like I did withspicy chicken chipotle pastafrom the Cheesecake Factory andslow cooker chicken gnocchi soupfrom the Olive Garden!
This copycat Noodles &Company pesto cavatappiis even better than the original. And not just because I’ve left out the mushrooms.
Corkscrew noodles simmered in a cream andwhite winesauce with added red pepper flakes for heat tossed with tomatoes and spinach and topped in ahomemade pestosauce (made withoutpine nuts) and served with shaved asiago cheese. Top it with some garlic butter baked chicken and it’s so good!
Why you’ll love this Pesto Cavatappi recipe
Not too heavy – While there is cream in the sauce, it’s not enough to call it creamy pasta. It’s nice and light and still hearty and satisfying. It’s got it all!
Budget-Friendly – Eating out is nice and all, but so is saving money! So many of the ingredients you may already have and substitutions can be made to fit any budget.
Quick Dinner – An entire pasta dish ready to serve in 30 minutes is great for busy weeknights. There is so much flavor in every bite, you’ll be surprised at how everyone cleans their plates!
Customizable – As you know, I’ve taken out the mushrooms, but you can certainly add them back in. There are ways to make this pasta dish your own, and while it may stray further from the real deal, it’ll still taste great!
Equipment you’ll need
Food Processor
Ingredients
Below is the simple ingredients listyou’ll need to gather to make this recipe, why you need them, and possible substitutions.Scroll all the way down for thefull recipe cardwith measurements.
- Cavatappi Noodles – These are the corkscrew noodles that hold all of that delicious flavor in the nooks and crannies. Cook them to al dente so there’s still a bite to them. They’ll continue cooking in the pan.
- Fresh Basil – A basil pesto needs basil! Remove the stems and be sure to wash and dry the basil leaves
- Olive Oil – Pesto needs oil to bring the ingredients together into a sauce-like consistency.
- Shaved Asiago – Adds a sharp, pungent flavor to the pesto sauce. It also gives it a bit of extra body.
- Salt & Black Pepper – To taste.
- Minced Garlic – Cooking the garlic in butter is a great way to bring out the aroma of the garlic as well as to infuse the butter with garlicky flavors.
- Unsalted Butter – Used to sauté the garlic and red pepper flakes at the start of this incredible dish!
- Crushed Red Pepper Flakes – For heat. Use as much or as little as you like.
- White Wine – Any white wine you have on hand is fine. Pino grigio, Riesling, or Sauvignon Blanc will work. Don’t use any expensive wine, just something you like to drink.
- Chicken Stock – You can add more to replace the wine if you prefer not to use alcohol.
- Roma Tomatoes – Chopped juicy, ripe tomatoes add a pop of beautiful red color and an acidic zesty element. Cherry tomatoes could also be used.
- Fresh Spinach – Remove the stems. You can also choose to use baby spinach instead.
- Heavy Cream – A touch of cream adds richness to the white wine and chicken stock.
How to make Pesto Cavatappi
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see therecipe card below.
- Step One: Cook noodles in a large pot of water to al dente. Drain pasta, rinse with cold water to stop the cooking process, and toss with a drizzle ofolive oil. Set it aside.
- Step Two: While the pasta cooks, in a food processor, add the basil, olive oil, and half of the Asiago cheese and blend until smooth. Season to taste and set it aside.
- Step Three: Heat a large skillet over medium-high heat and add oil. Sauté the minced garlic along with the butter and red pepper flakes. Toss in the cooked pasta and stir.
- Step Four: Pour in white wine and chicken stock. Deglaze the pan with a wooden spoon. When the noodles begin to sizzle, add the chopped tomatoes and spinach. Then, add the cream.
- Step Five: Toss and stir everything together and turn off the heat. Pour on the pesto and let it sit until the tomatoes are warm and the spinach wilts. Garnish with remaining shaved Asiago and serve!
What to serve with Pesto Pasta
We normally have this dish with a simple grilled chicken breast to go along with it, just like they serve at Noodles & Company. Sometimes we’ll do grilled shrimp instead which is just as good!
If you want to keep it meatless, a fresh green salad on the side is all you need.
If you need more Noodles recipes, try this copycat pasta fresca.
Tips & Suggestions ⭐️
- If you like a really saucy pasta, double the pesto portion of the recipe.
- Go ahead and add those mushrooms back in if you’d like!
- Good quality shaved Asiago cheese straight from a wedge can make a world of difference in flavor, however I know it’s not cheap. You can also use grated or shaved Parmesan cheese, or if you can, Parmigiano-Reggiano.
- Swap the fresh roma tomatoes for sundried tomatoes, or even grape tomatoes or cherry tomatoes.
- Toss in some black or kalamata olives.
- You can add grilled chicken breast, grilled shrimp, or Italian sausage into the pasta itself as part of the dish.
- If you don’t have spinach, but happen to have kale, us it instead.
- This noodles & company pesto cavatappi copycat recipe is best served right away. Enjoy it while it’s fresh!
How to reheat and store Pesto Cavatappi
How to store leftovers
Keep leftovers stored in an airtight container in the fridge.
How long will pesto cavatappi last in the fridge?
It’ll keep for up to 3 days. Trust me, it’ll be eaten by then!
The best way to reheat it
In the microwave! A quick and easy reheat takes about 2-3 minutes which makes it a perfect lunch to bring to work.
FAQs
Can I use store-bought pesto for this recipe?
Certainly. There are a variety of pesto sauces out there, so just look at the ingredients. Some use nuts, some don’t. Some are made without basil and some with. Just use what you like knowing that the flavors might not be the same as the original recipe.
What if I don’t have cavatappi noodles?
No problem! You can use your favorite noodles, but I recommend sticking with a small or medium pasta shape. I like ones with ridges or grooves that can hold onto the sauce like penne rigate, fusilli, elbow macaroni, and bowtie pasta. Zucchini noodles would work, too!
Is this a vegetarian pesto cavatappi?
It’s not because we are using chicken broth in the sauce. If you want to replace it with vegetable stock to make it vegetarian, go for it.
Homemade Noodles & Company Pesto Cavatappi
Need more pasta recipes? Try these:
Creamy Bowtie Pasta with Bacon
Pizza Pasta Bake
Slow Cooker Marry Me Chicken
Vodka Rigatoni with Eggplant Parmesan
Click here for my entire collection of pasta recipes.
Noodles & Company Pesto Cavatappi (copycat recipe)
Melissa Williams | Persnickety Plates
Noodles &Company Pesto Cavatappiis the perfect copycat version made right in your own kitchen! This 30-minute dish is made with tender corkscrew pasta, a creamywhite winesauce,spinach, tomatoes, and refreshingbasil pestotopped with shaved Asiago! An easy, flavorful pasta that will save you money by making the real deal at home.Weeknight dinnershave never been so good!
5 from 2 votes
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 137 kcal
Ingredients
- 1 pound cavatappi noodles cooked al dente
For the pesto
- 1 bunch fresh basil de-stemmed
- 3 Tablespoons olive oil divided
- 4 Tablespoons shaved Asiago cheese divided
- salt & pepper to taste
- 1 teaspoon minced garlic
- 1 Tablespoon unsalted butter
- 1 pinch crushed red pepper flakes
- 1 Tablespoon white wine or additional chicken stock
- ¼ cup chicken stock
- 2 medium roma tomatoes chopped
- 2 cups fresh spinach de-stemmed
- 2 ounces heavy cream
Instructions
In a large pot of salted water, cook the pasta to al dente, drain, rise with cold water, then toss with olive oil & set aside.
1 pound cavatappi noodles
To make the pesto
In a food processor, add the fresh basil, 2 Tablespoons of olive oil, 2 Tablespoons of Asiago cheese and blend until smooth. Taste, then season with salt & pepper & blend, as needed. Set aside.
3 Tablespoons olive oil, 4 Tablespoons shaved Asiago cheese, salt & pepper, 1 bunch fresh basil
To make the pasta
Heat a large pan over medium heat. Add 1 tablespoon of olive oil & the minced garlic.
1 teaspoon minced garlic
Add butter and crushed red pepper.
1 Tablespoon unsalted butter, 1 pinch crushed red pepper flakes
Add in the cooked noodles & stir.
1 Tablespoon white wine, ¼ cup chicken stock
Deglaze the pan with white wine and then add the chicken stock.
2 medium roma tomatoes, 2 cups fresh spinach
When the noodles begin to sizzle a bit, add the chopped tomatoes and spinach.
Add in the cream.
2 ounces heavy cream
Toss & stir then turn off heat.
Pour on the pesto and let the tomatoes warm and spinach wilt.
Garnish with the remaining shaved Asiago cheese.
Notes
- To keep the dish vegetarian, use vegetable broth in place of chicken.
- If you like a really saucy pasta, double the pesto portion of the recipe.
- Good additions: mushrooms, sun dried tomatoes, grape tomatoes, cherry tomatoes, black or kalamata olives, or kale.
- Grated or shaved Parmesan cheese or Parmigiano-Reggiano can be used in place of asiago.
- Add grilled chicken breast, grilled shrimp, or Italian sausage for protein.
- Store leftovers covered in the fridge for up to 3 days.
Nutrition
Serving: 1gCalories: 137kcalCarbohydrates: 2gProtein: 2gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 18mgSodium: 80mgPotassium: 136mgFiber: 1gSugar: 1gVitamin A: 1409IUVitamin C: 6mgCalcium: 62mgIron: 0.5mg
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Originally published 1/6/2011. Updated 5/25/16 and 9/26/23.
