Growing up, I was a huge Noodles & Company fan, and my ultimate go-to dishes—then and now—are the Pesto Cavatappi and Japanese Pan Noodles. Pesto pasta has always been a trusty lazy-day meal, but this recipe takes it to the next level. It’s more than just premade pesto tossed with pasta; it’s creamy and flavorful. After making it a few times, it's become a favorite quick meal. I personally don’t like tomato in mine, but feel free to add it if you’d like—just cook the tomato along with the mushrooms.
Ingredients (yields 4-5 servings)
- 1 pound cavatappi pasta (any type of pasta noodle will do)
- 1 cup of homemade pesto or pre-made pesto
- 1/2-1 tsp olive oil
- 1/4 cup chicken broth
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- 6 oz mushrooms, sliced
Directions
- Bring large pot of salted water to boil and add pasta
- Heat oil in a separate pan
- Add mushrooms and cook for about 5 minutes
- Stir in the broth, wine, and cream and bring to a light boil
- Reduce heat to low and cook until the sauce has thickened
- Stir in pesto and mix well
- Toss the sauce with cooked pasta
- Sprinkle in freshly grated parmesan cheese and some red pepper flakes for a little spice
- Serve and enjoy!