VEGAN PESTO CAVATAPPI

November 23, 2020 by Kate Winslet

This vegan pesto cavatappi is a flavorful, filling, classic comfort food! Enjoy a bowl of curly pasta shells tossed in a creamy, garlic-basil pesto sauce. We’ll also add cherry tomatoes, pine nuts, and vegan parmesan cheese!

two white bowls filled with vegan pesto cavatappi pasta alongside a small bowl of basil leaves, lemons, a wooden fork, and pine nuts

Have you ever tried the incredibly delicious Pesto Cavatappi from Noodles and Company? Basically, it’s a giant bowl of cavatappi noodles, pesto sauce, tomatoes, mushrooms, cream, and parmesan. It’s simple, comforting, and satisfying. It was always my go-to order before I switched to a vegan diet.

vegan pesto pasta in a large white bowl topped with pine nuts and vegan parmesan cheese

WHAT INGREDIENTS ARE IN VEGAN PESTO CAVATAPPI?

As mentioned, this recipe was directly inspired by the classic Noodles and Company Pesto Cavatappi. This copycat recipe contains several similar ingredients. Check out the simple ingredients list below:

Cavatappi pasta
Vegan pesto
Olive oil
Cherry tomatoes
Minced garlic
Vegan parmesan
Pine nuts

distressed white wood cutting board topped with small bowls of pesto sauce, vegan parmesan cheese, pine nuts, cherry tomatoes, and cavatappi pasta shells

HOW TO MAKE VEGAN PESTO CAVATAPPI PASTA

For the full recipe, scroll down to view the recipe card below.

First, prepare the vegan pesto. Alternatively, you can purchase pre-made vegan pesto. Note: I recommend cooking the pasta al dente. It will be cooked a bit further when combined with other ingredients later on.

basil, nutritional yeast, garlic cloves, and pine nuts in a food processor

Second, prepare the cavatappi according to the package. After, drain and rinse the pasta. Set aside.

Next, warm a sauce pot on medium heat. Add olive oil, sliced cherry tomatoes, and minced garlic. Sauté for 3-5 minutes or until cherry tomatoes are cooked through.

cherry tomatoes and minced garlic in a white sauce pot

Then, add the cooked pasta and pesto sauce. Stir to combine. Cook for 3-5 minutes or until warm.

cavatappi pasta shells and pesto sauce in a white sauce pot

Serve vegan pesto cavatappi. Garnish with pine nuts and vegan parmesan cheese.

two hands holding a bowl of vegan pesto cavatappi pasta

KAYLIE’S TIPS:

Use your favorite pasta shells! Of course, the traditional version of this recipe uses cavatappi. However, you could use penne, bowtie, rotini, or spaghetti noodles. Personally, I love using chickpea pasta because it’s gluten-free and packed with plant-based protein.
The original Noodles and Company recipe calls for mushrooms, but I chose to omit them. If you’re a mushroom lover, feel free to add them. Simply cook the sliced mushrooms alongside the cherry tomatoes and minced garlic.
I used this vegan parmesan. It is by far my favorite!
Keep any leftovers stored in an airtight container inside the refrigerator. The pesto pasta should keep fresh for two days. To reheat, warm in the microwave or in a sauce pot on the stove.