Fast & Easy

Romesco Cavatappi Pasta

with Zucchini & Mushrooms

30 MIN

+$1.95/serving 4 Servings

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add Hot Italian Pork Sausage

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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Nutrition

PER SERVING
Calories

780 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Hot Italian Pork Sausage
¾ lb Cavatappi Pasta
2 Zucchini
2 cloves Garlic
¼ cup Mascarpone Cheese
¼ cup Grated Parmesan Cheese
¼ tsp Crushed Red Pepper Flakes
½ lb Mushrooms
1 Tbsp Red Wine Vinegar
1 tsp Whole Dried Oregano
6 Tbsps Romesco Sauce (Contains Almonds)
2 Tbsps Tomato Paste
1 Yellow Onion

step-by-step

instructions

Cook Along

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 sausage & mushrooms

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. 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 the mushrooms are softened and the sausage is cooked through. Turn off the heat; stir in the vinegar (carefully, as the liquid may splatter). Transfer to a plate. Wipe out the pan.

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.

5 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.

6 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked zucchini and onion, cooked sausage and 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!