Ingredients
- 1 pound cavatappi pasta
- 2 tbsp olive oil
- 1 cup grape tomatoes, cut in half
- 8 ounces sliced mushrooms
- ½ cup chicken stock
- ¾ cup basil pesto
- ½ cup half and half
- ¼ cup Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil (approximately 4 quarts). Cook the cavatappi pasta to al dente according to the package instructions. Drain the pasta and set it aside, reserving about 1 cup of the pasta water.
- Sauté the Mushrooms: In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook until golden brown, approximately 2-3 minutes. Flip the mushrooms and cook for an additional 1-2 minutes until both sides are browned.
- Cook the Tomatoes: Add the grape tomatoes to the skillet and cook for 2-3 minutes, until they start to soften.
- Add the Chicken Stock: Pour in the chicken stock, bringing the mixture to a boil. Scrape the bottom of the pan to release any flavorful brown bits.
- Stir in the Pesto and Half & Half: Stir in the basil pesto and half and half, then reduce the heat to low. Simmer for a few minutes until the sauce thickens slightly.
- Toss the Pasta: Add the cooked cavatappi pasta to the skillet and toss to coat it in the creamy pesto sauce. If needed, add a little reserved pasta water to adjust the sauce consistency.
- Serve: Serve immediately, garnished with freshly grated Parmesan cheese and chopped basil, if desired.
Notes
- You can substitute the chicken stock with vegetable stock for a vegetarian version.
- Add a protein like grilled chicken or shrimp to make it more filling.
- For extra creaminess, add more half and half or a splash of heavy cream.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sautéing / Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg
