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Creamy Pesto Cavatelli
with Mushrooms & Spicy Breadcrumbs
30 MIN
2 Servings
From the Test Kitchen
The easy sauce for this dish highlights our rich basil pesto and smooth mascarpone cheese, all tossed with tender sautéed mushrooms and tomatoes, which perfectly blend in with petite cavatelli pasta.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories800 Cals (est.)
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fresh
ingredients
Title
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10 oz Fresh Cavatelli Pasta (Previously Frozen)
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2 cloves Garlic
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½ lb Mushrooms
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4 oz Grape Tomatoes
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¼ tsp Crushed Red Pepper Flakes
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2 Tbsps Mascarpone Cheese
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¼ cup Panko Breadcrumbs
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⅓ cup Basil Pesto
time-saving
tips & techniques
step-by-step
instructions
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. Halve the tomatoes.
2
Make the spicy breadcrumbs
In a large pan (nonstick, if you have one), 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.
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
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 halved tomatoes and remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and softened. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked vegetables 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!
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. Halve the tomatoes.
2
Make the spicy breadcrumbs
In a large pan (nonstick, if you have one), 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.
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
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 halved tomatoes and remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and softened. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked vegetables 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