Creamy Pesto Cavatelli with Mushrooms & Spicy Breadcrumbs

Creamy Pesto Cavatelli

with Mushrooms & Spicy Breadcrumbs

Group Created with Sketch. 40 min
$12.94/SERVING
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 1110 Cals/serving
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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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fresh
ingredients
Creamy Pesto Cavatelli with Mushrooms & Spicy Breadcrumbs
Title
  • 10 oz Hot Italian Pork Sausage
  • 10 oz Fresh Cavatelli Pasta (Previously Frozen)
  • 2 cloves Garlic
  • 4 oz Cremini Mushrooms
  • 1 Zucchini
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 oz Sliced Roasted Red Peppers
  • 2 Tbsps Mascarpone Cheese
  • ¼ cup Panko Breadcrumbs
  • ⅓ cup Basil Pesto
time-saving
tips & techniques
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.

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 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. Wipe out the pan.

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.

Cook the sausage
4 Cook the sausage

Meanwhile, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl. Cover to keep warm.

Cook the vegetables
5 Cook the vegetables

In the pan of reserved fond, 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 and softened. Turn off the heat. Taste, then season with salt and pepper if desired.

Finish the pasta & serve your dish
6 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked sausagecooked vegetables, chopped peppers, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated. Turn off the heat. Add the mascarpone and pesto; stir to combine (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the spicy breadcrumbs. Enjoy!

Tips from Home Chefs

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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. 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 sausage

Meanwhile, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl. Cover to keep warm.

Cook the sausage
Cook the vegetables
5 Cook the vegetables

In the pan of reserved fond, 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 and softened. Turn off the heat. Taste, then season with salt and pepper if desired.

6 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked sausagecooked vegetables, chopped peppers, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated. Turn off the heat. Add the mascarpone and pesto; stir to combine (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the spicy breadcrumbs. Enjoy!

Finish the pasta & serve your dish