Creamy Pesto Cavatelli with Mushrooms & Spicy Breadcrumbs

Creamy Pesto Cavatelli

with Mushrooms & Spicy Breadcrumbs

Group Created with Sketch. 30 min
Vegetarian i
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 860 Cals/serving

The easy sauce for this dish highlights our rich basil pesto and smooth mascarpone cheese, all tossed with tender sautéed mushrooms and zucchini, which perfectly blend in with petite cavatelli pasta.

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ingredients
Creamy Pesto Cavatelli with Mushrooms & Spicy Breadcrumbs
Title
  • 10 oz Fresh Cavatelli Pasta (Previously Frozen)
  • 2 cloves Garlic
  • 4 oz Cremini Mushrooms
  • 1 Zucchini
  • ¼ cup Panko Breadcrumbs
  • 1 oz Sliced Roasted Red Peppers
  • 2 Tbsps Mascarpone Cheese
  • ⅓ cup Basil Pesto
  • ¼ tsp Crushed Red Pepper Flakes

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Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of 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 lightly browned. 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

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 11 to 13 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

Meanwhile, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. 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. Taste, then season with salt and pepper if desired.

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 and chopped peppers. Cook, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Add the mascarpone and pesto; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the spicy breadcrumbs. Enjoy!