cavatappi pasta recipes
This creamy cavatappi pasta with mushrooms is a delightful dish that combines the fun shape of the pasta with a rich and flavorful sauce. Perfect for a quick weeknight dinner or an impressive meal for guests.
Equipment
- 1 large pot for boiling pasta
- 1 skillet for making the sauce
- 1 colander for draining pasta
- 1 cooking spoon
- 1 measuring cups and spoons
- 1 knife and cutting board
Ingredients
- 12 oz cavatappi pasta
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup heavy cream
- 1 cup vegetable broth
- 1/2 cup grated Parmesan cheese Make sure it's rennet-free for vegetarian option.
- to taste Salt
- to taste Black pepper
- Fresh parsley, chopped For garnish.
Instructions
- Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve about 1/2 cup of pasta water, then drain the pasta in a colander and set aside.
- In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
- Stir in the minced garlic and sliced mushrooms. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
- Pour in the vegetable broth and bring the mixture to a simmer. Then reduce the heat and stir in the heavy cream, allowing it to thicken for about 3-4 minutes.
- Add the grated Parmesan cheese and stir until melted and combined. Season with salt and black pepper to taste.
- Add the cooked cavatappi to the skillet with the sauce. Toss everything together, adding reserved pasta water if necessary to reach desired sauce consistency.
- Serve immediately, garnished with chopped fresh parsley.
Notes
You can add cooked chicken or sausage for added protein.
For a vegetarian option, use a vegetable broth and make sure the Parmesan cheese is rennet-free.
Feel free to add spinach or peas for extra greens.