Creamy Pesto Cavatelli with Mushrooms & Spicy Breadcrumbs

Creamy Pesto Cavatelli

with Mushrooms & Spicy Breadcrumbs

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    870 Cals (est.)
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fresh
ingredients
Creamy Pesto Cavatelli with Mushrooms & Spicy Breadcrumbs
Title
time-saving
tips & techniques
Fresh Cavatelli Pasta
Piquillo Peppers
Cremini Mushrooms
How To: Peel Garlic
Panko Breadcrumbs
Zucchini
How To: Safely Cut Round Vegetables
Garlic
Red Pepper Flakes
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
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. 

Make the spicy breadcrumbs:
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. 

Cook the pasta:
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. 

Cook the vegetables:
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. 

Finish the pasta & serve your dish:
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!

Tips from Home Chefs

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Creamy Pesto Cavatelli

Prepare the ingredients:
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. 

Make the spicy breadcrumbs:
Cook the pasta:
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. 

Cook the vegetables:
Finish the pasta & serve your dish:
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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