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Creamy Pesto Cavatelli
with Mushrooms & Spicy Breadcrumbs
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Time25-35 mins
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Servings2
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NutritionEst. 870 calories
The easy sauce for this pasta highlights our rich basil, cashew, and pine nut pesto and smooth crema bel paese cheese. We’re adding in tender sautéed mushrooms and zucchini, which perfectly blend in with petite cavatelli—a type of pasta whose name is a reference to the “little hollow” at its center.
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fresh
ingredients
Title
- 10 oz Fresh Cavatelli Pasta (Previously Frozen)
- 2 cloves Garlic
- 4 oz Cremini Mushrooms
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⅓ cup Basil & Cashew Pesto (Contains Pine Nuts)
- ¼ tsp Crushed Red Pepper Flakes
- ¼ cup Panko Breadcrumbs
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1 Tbsp Crema Bel Paese Cheese
- 1 oz Roasted Piquillo Peppers
- 1 Zucchini
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the garlic. Thinly slice the mushrooms. Quarter the zucchini lengthwise, then thinly slice crosswise. Roughly chop the peppers.
2
Make the spicy breadcrumbs:
In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs and half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until golden brown. Turn off the heat and stir in as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Transfer to a plate; immediately season with salt and pepper. Rinse and wipe out the pan.
3
Cook the pasta:
While the breadcrumbs toast, add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Cook the vegetables:
While the pasta cooks, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. Add the sliced zucchini and remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until lightly browned. Turn off the heat and season with salt and pepper to taste.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked vegetables, bel paese cheese, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency. Turn off the heat. Stir in the pesto and chopped peppers until thoroughly combined. Season with salt and pepper to taste. Serve the finished pasta garnished with the spicy breadcrumbs. Enjoy!
1
Prepare the ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the garlic. Thinly slice the mushrooms. Quarter the zucchini lengthwise, then thinly slice crosswise. Roughly chop the peppers.
2
Make the spicy breadcrumbs:
In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs and half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until golden brown. Turn off the heat and stir in as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Transfer to a plate; immediately season with salt and pepper. Rinse and wipe out the pan.
3
Cook the pasta:
While the breadcrumbs toast, add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Cook the vegetables:
While the pasta cooks, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. Add the sliced zucchini and remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until lightly browned. Turn off the heat and season with salt and pepper to taste.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked vegetables, bel paese cheese, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency. Turn off the heat. Stir in the pesto and chopped peppers until thoroughly combined. Season with salt and pepper to taste. Serve the finished pasta garnished with the spicy breadcrumbs. Enjoy!
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