Romesco Cavatappi Pasta with Zucchini & Mushrooms
Fast & Easy

Romesco Cavatappi Pasta

with Zucchini & Mushrooms

30 MIN
4 Servings
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    From the Test Kitchen

    For a savory boost of flavor, we’re finishing this rich vegetarian pasta with two stir-ins: creamy mascarpone cheese and our romesco sauce (a bold, Spanish-style sauce made with almonds, roasted red peppers, tomatoes, and more).
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      580 Cals (est.)
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    ingredients
    Romesco Cavatappi Pasta with Zucchini & Mushrooms
    Title
    • ¾ lb Cavatappi Pasta
    • 2 Zucchini
    • 2 cloves Garlic
    • ¼ cup Mascarpone Cheese
    • ¼ cup Grated Parmesan Cheese
    • ½ lb Mushrooms
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Tbsp Red Wine Vinegar
    • 1 tsp Whole Dried Oregano
    • 6 Tbsps Romesco Sauce (Contains Almonds)
    • 2 Tbsps Tomato Paste
    • 1 Yellow Onion
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the onion.

    Cook the mushrooms
    2 Cook the mushrooms

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat; stir in the vinegar (carefully, as the liquid may splatter). Transfer to a plate. Wipe out the pan.

    Cook the pasta
    3 Cook the pasta

    Meanwhile, 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.

    Cook the zucchini & onion
    4 Cook the zucchini & onion

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic, diced onion, oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until softened and combined. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened and the vegetables are softened. Turn off the heat.

    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked zucchini and onion, cooked mushrooms, and half the reserved pasta cooking water. Season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Stir in the romesco sauce and mascarpone until combined and 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 parmesan. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the onion.

    2 Cook the mushrooms

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat; stir in the vinegar (carefully, as the liquid may splatter). Transfer to a plate. Wipe out the pan.

    Cook the mushrooms
    Cook the pasta
    3 Cook the pasta

    Meanwhile, 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 zucchini & onion

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic, diced onion, oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until softened and combined. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened and the vegetables are softened. Turn off the heat.

    Cook the zucchini & onion
    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked zucchini and onion, cooked mushrooms, and half the reserved pasta cooking water. Season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Stir in the romesco sauce and mascarpone until combined and 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 parmesan. Enjoy!

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