Pesto cavatappi on a white platter.

Pesto Cavatappi Recipe (Noodles and Company Copycat)

There’s so much to love about springy pasta, creamy pesto sauce, and bright diced tomatoes, so it’s no wonder Pesto Cavatappi is Noodles and Company’s most popular dish. Here’s the perfected copycat recipe that’s faster, less expensive, and maybe even just a little more delicious.
Course Main Course
Cuisine American, Italian
Keyword pasta, pesto
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings 8 (1-cup) servings
Calories 433kcal
Author Meggan Hill


  • 1 tablespoon Salt
  • 1 pound cavatappi pasta or other small pasta
  • 1 teaspoon olive oil
  • 1 large tomato cored and diced
  • 4 ounces mushrooms sliced (optional)
  • 1/4 cup chicken broth or vegetable broth
  • 1/4 cup dry white wine (see notes)
  • ¼ cup heavy whipping cream
  • 1 cup homemade pesto or store-bought
  • 1 cup shredded Parmesan cheese


  • In a large saucepan or stock pot, bring 4 quarts of water and salt to a boil. Add pasta and cook until al dente, about 10 to 12 minutes. Drain well.
  • Meanwhile, heat oil in a large skillet over medium-high heat until shimmering. Add tomatoes and mushrooms (if using) and cook for about 5 minutes, until some of the liquid has been released and the tomatoes are heated through.
  • Stir in the broth, wine, and cream and bring to a boil; reduce heat to medium and cook until the sauce has thickened slightly, about 2 minutes.
  • Add pesto and stir until heated through, about 2 minutes. Add pasta and toss until uniformly coated in the sauce. Transfer to a serving dish or individual plates and garnish with Parmesan cheese.



More chicken broth can be used in place of the white wine.


Calories: 433kcal