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Creamy Salsa Verde Cavatappi
with Mushrooms & Spicy Breadcrumbs
30 MIN
2 Servings
From the Test Kitchen
The easy sauce for this dish highlights our piquant salsa verde and smooth mascarpone cheese, all tossed with tender sautéed mushrooms and zucchini, which perfectly blend in with cavatappi pasta.
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Dietary Information
Vegetarian
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NutritionPER SERVING
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Calories640 Cals (est.)
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fresh
ingredients
Title
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6 oz Cavatappi Pasta
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2 cloves Garlic
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4 oz Mushrooms
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1 Zucchini
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¼ tsp Crushed Red Pepper Flakes
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2 Tbsps Mascarpone Cheese
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1 oz Sliced Roasted Red Peppers
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¼ cup Panko Breadcrumbs
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⅓ cup Salsa Verde
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. Quarter the zucchini lengthwise, then thinly slice crosswise. Roughly chop the peppers.
2
Make the spicy breadcrumbs
In a medium pan (nonstick, if you have one), heat a drizzle 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. 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
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Cook the vegetables
In the same pan, heat a drizzle 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.
5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked vegetables, chopped peppers, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Add the mascarpone and salsa verde; stir until the pasta is coated (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. Quarter the zucchini lengthwise, then thinly slice crosswise. Roughly chop the peppers.
2
Make the spicy breadcrumbs
In a medium pan (nonstick, if you have one), heat a drizzle 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. 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
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Cook the vegetables
In the same pan, heat a drizzle 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.
5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked vegetables, chopped peppers, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Add the mascarpone and salsa verde; stir until the pasta is coated (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!
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