Family Friendly

Creamy Salsa Verde Cavatappi

with Mushrooms & Spicy Breadcrumbs

30 MIN

2 Servings

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Keep it Vegetarian

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

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

640 Cals (est.)

View Full Nutrition

fresh

ingredients

6 oz Cavatappi Pasta
2 cloves Garlic
4 oz Mushrooms
1 Zucchini
¼ tsp Crushed Red Pepper Flakes
2 Tbsps Mascarpone Cheese
1 oz Sliced Roasted Red Peppers
¼ cup Panko Breadcrumbs
⅓ cup Salsa Verde

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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!