Pesto Cavatappi (Noodles & Company Copycat)

Meggan Hill

5 from 163 votes

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There’s so much to love about springy pasta, creamy pesto sauce, and bright diced tomatoes, so it’s no wonder Pesto Cavatappi is Noodles and Company’s most popular dish. Here’s the perfected copycat recipe that’s faster, less expensive, and maybe even just a little more delicious.

A platter of Pesto Cavatappi.


 

Meggan’s notes

This is one of my absolute favorite quick dinners to make, whether or not I’m pressed for time. It used to be my standing order at Noodles and Company, but now that I don’t live anywhere near one, I set about figuring out how to crack the cavatappi code and make it myself

And that’s just what I did! Because when you can’t get to a Noodles, you have to bring the Noodles to you. The basil pesto flavor mixed with heavy cream is just to die for, and if you toss it over cavatappi noodles, nothing is better!

Table of Contents

  1. Meggan’s notes
  2. Recipe ingredients
  3. Ingredient notes
  4. Step-by-step instructions
  5. Recipe tips and variations
  6. Frequently Asked Questions
  7. Pesto Cavatappi (Noodles & Company Copycat) Recipe

Recipe ingredients

Labeled pesto cavatappi ingredients in bowls.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Cavatappi: You can substitute rotini, rigatoni, bow-tie, or any small or medium-sized pasta.
  • Mushrooms: Noodles & Company puts them in, but you can leave them out.
  • White wine: Choose a dry white wine such as Pinot Grigio or Chardonnay. Or, leave the wine out and substitute more chicken broth.
  • Pesto: Make homemade pesto in your blender with fresh basil, parsley, olive oil, garlic, parmesan cheese, and a nut. Pine nut pesto is classic but Walnut pesto is really great too and a little cheaper to make. Store-bought pesto is fine too!

Step-by-step instructions

  1. In a large saucepan or stock pot, bring 4 quarts of water and salt to a boil. Add pasta and cook until al dente, about 10 to 12 minutes. Drain well. Meanwhile, heat oil in a large pan over medium heat until shimmering. Add tomatoes and mushrooms (if using) and cook for about 5 minutes, until some of the liquid has been released and the tomatoes are heated through.
Mushrooms and tomatoes cooking in a skillet.
  1. Stir in the broth, wine, and cream and bring to a boil; reduce heat to medium and cook until the sauce has thickened slightly, about 2 minutes.
Adding cream to a skillet with cooked mushrooms and tomatoes.
  1. Add pesto and stir until heated through, about 1-2 minutes.
Stirring pesto into a skillet with mushrooms and tomatoes.
  1. Add pasta and toss until uniformly coated in the sauce. Transfer to a serving dish or individual plates and garnish with Parmesan cheese.
A platter of Pesto Cavatappi.

Recipe tips and variations

  • Yield: This recipe makes about 8 cups of pasta, enough for 8 first-course or side dish servings or 4 extremely generous bowls of pesto pasta.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Vegetarian: Substitute pasta cooking water for the chicken broth. The starches in the pasta water make the recipe even creamier.
  • Chicken: Cut up chicken breasts into chunks and add it to the olive oil before you add the tomatoes and mushrooms.
  • Shrimp: Add them to the skillet with the mushrooms and tomatoes to cook (they cook quickly).
  • Zucchini noodles: Super healthy dinner ahead! Get the sauce made and stir in raw zucchini ribbons. Serve when the zucchini is just warm. Don’t overcook it, because zucchini tastes best as pasta when it still has a little crunch.
  • More mix-ins: Black olives, fresh spinach or kale, or chopped sun-dried tomatoes are all tasty options. Throw in whole grape tomatoes to save on prep time, and add pinches of red pepper flakes for spice.

Frequently Asked Questions

What should you serve with pesto cavatappi?

Wedges of fresh Focaccia bread would be absolutely delicious, but if you’re looking for something lower in carbohydrates and higher in protein, try a side of simple grilled chicken or steak. You can really balance out the meal that way (and maybe even avoid a food coma!).

What is the pasta called cavatappi?

Cavatappi is a cork-screw-shaped, hollow pasta.

More restaurant copycats

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Pesto cavatappi on a white platter.

Pesto Cavatappi (Noodles & Company Copycat)

By Meggan Hill
There’s so much to love about springy pasta, creamy pesto sauce, and bright diced tomatoes, so it’s no wonder Pesto Cavatappi is Noodles and Company’s most popular dish. Here’s the perfected copycat recipe that’s faster, less expensive, and maybe even just a little more delicious.
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings 8 servings (1 cup each)
Course Main Course
Cuisine American, Italian
Calories 423
5 from 163 votes
ReviewPrint

Ingredients 

Instructions 

  • In a large saucepan or stock pot, bring 4 quarts of water and salt to a boil. Add pasta and cook until al dente, about 10 to 12 minutes. Drain well.
  • Meanwhile, heat oil in a large skillet over medium-high heat until shimmering. Add tomatoes and mushrooms (if using) and cook for about 5 minutes, until some of the liquid has been released and the tomatoes are heated through.
  • Stir in the broth, wine, and cream and bring to a boil; reduce heat to medium and cook until the sauce has thickened slightly, about 2 minutes.
  • Add pesto and stir until heated through, about 2 minutes. Add pasta and toss until uniformly coated in the sauce. Transfer to a serving dish or individual plates and garnish with Parmesan cheese.

Recipe Video

Notes

  1. White wine: Choose a dry white wine such as Pinot Grigio or Chardonnay. Or, leave the wine out and substitute more chicken broth.
  2. Pesto: To make it yourself, In a food processor or blender, add 2 c. fresh basil, 1 c. fresh parsley, ¼ c. Parmesan cheese, ¼ c. walnuts or pine nuts, and 3 cloves garlic. Pulse until coarsely chopped, about 10 pulses. With the motor running, slowly drizzle in ½ c. olive oil and process until smooth. Season to taste with salt and pepper. 
  3. Yield: This recipe makes about 8 cups of pasta, enough for 8 first-course or side dish servings or 4 extremely generous bowls of pasta.
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1 cupCalories: 423kcalCarbohydrates: 47gProtein: 14gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 1397mgPotassium: 251mgFiber: 3gSugar: 4gVitamin A: 1022IUVitamin C: 3mgCalcium: 219mgIron: 1mg
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5 from 163 votes (116 ratings without comment)

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Comments

  1. There was too much pesto. I tried toning it down with a little vinegar and olive oil which made it a little better but not much.

    Reply

    1. Hi Autumn, thank you so much for your comment. I’m sorry it was too much pesto for your liking. You can add some in step 4, and add more to your preference next time. I hope this helps and sorry again! – Meggan

  2. One of our go to meals at our house! During the last few minutes of cooking the pasta I throw in broccoli for an added veggie. Delicious!5 stars

    Reply

    1. Thank you, Kelsie, for the great tip! I’m so glad it’s a hit with your family. – Meggan

  3. I’m a fan of noodle & co’s pesto cavatappi but don’t live close to a restaurant anymore. and this recipe nailed it! I’m so glad to have found it. I made no alterations to the recipe. Was a hit with company.5 stars

    Reply

    1. Hi Alwayssleepy86! I’m so glad you found this recipe and loved it! Thank you for your comment! – Meggan

  4. Great recipe! We really enjoyed it, but noticed a bit of a bitterness. Is there a way to avoid that? Could this be due to the wine? What is the best white wine to use?5 stars

    Reply

    1. Hi Janina! Possibly the wine or the brand of pesto sounds like what it could have been. I usually opt for a dry white wine such as Sauvignon Blanc, Unoaked Chardonnay, or Pinot Grigio. It really depends on what I have on hand. Hope this helps! – Meggan

    1. Hi Cathy, you can definitely make ahead but I’ve never tried it cold so I’m not sure how that would taste. Sorry about that! – Meggan

  8. The recipe was excellent and I think it tasted better than Noodle Company. The best part was that you could have more helpings!5 stars

    Reply

  9. I made mine a little different but about the same. I used veggie broth for both the broth and the white wine. I used fire roasted diced tomatoes from a can – drained. I think those were the differences. I think next time I will add just a bit more pesto cause I don’t think I used enough if I’m following the recipe. But sometimes I forget to compare measurements from container to recipe. I really liked it though. I’ll make it again next week.5 stars

    Reply

    1. Thanks for the comment AJ! I’m so glad you enjoyed the recipe, those changes sound great. – Meggan

    1. Hi there Kyle, you can substitute more chicken broth for the wine if you want to. – Meggan