Cavatappi Pasta With Creamy Pesto

16 oz cavatappi pasta (453 g)

1 Tbsp unsalted butter (14 g)

8 oz sliced button mushrooms (226 g)

2 roma tomatoes (diced)

½ medium red onion (sliced)

1 cup pesto (homemade preferred for a brighter color and flavor, 200 g)

¼ cup heavy cream (60 mL)

½ cup freshly grated parmesan (40 g)

Cook Pasta: Cook 16 oz cavatappi pasta in salted water according to package instructions.
Flavor Base: Melt 1 Tbsp unsalted butter in a large pot or skillet over medium heat, then add 8 oz sliced button mushrooms and cook until golden brown and a bit crispy around the edges, about 10 minutes. Add 2 roma tomatoes (diced) and ½ medium red onion (sliced), and continue cooking for 3 minutes.
Sauce: Remove pan from heat and stir in 1 cup pesto and ¼ cup heavy cream.
Serve: Str in cooked pasta and ½ cup freshly grated parmesan. Serve warm!

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m