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!
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.
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
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.
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.
Then, add the cooked pasta and pesto sauce. Stir to combine. Cook for 3-5 minutes or until warm.
Serve vegan pesto cavatappi. Garnish with pine nuts and vegan parmesan cheese.
- 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.
VEGAN PESTO CAVATAPPI
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Cook
- Cuisine: Italian
- Diet: Vegan
This vegan pesto cavatappi is a creamy, filling, and comforting dinner! It’s loaded with delicious flavors of fresh basil, garlic, and cherry tomatoes.
- 1 cup vegan pesto sauce
- 10 ounces cavatappi pasta
- 1 tbsp olive oil (2 tbsp water if limiting oil)
- 1 cup cherry tomatoes, sliced in half
- 2 cloves garlic, minced
- 1/2 cup vegan parmesan cheese, to garnish
- 1/4 cup pine nuts, to garnish
- Prepare vegan pesto sauce or use pre-made pesto sauce.
- Prepare cavatappi according to package. After, drain and rinse pasta. Set aside.
- Warm a sauce pot on medium heat. Add olive oil (or water), sliced cherry tomatoes, and minced garlic. Sauté for 3-5 minutes or until cherry tomatoes are cooked through.
- Add cooked pasta and vegan pesto sauce. Mix to combine. Cook for 3-5 minutes or until warm.
- Serve pesto cavatappi. Garnish with vegan parmesan and pine nuts.
- Keep leftovers stored in an airtight container in the refrigerator. Pasta should keep for 2-3 days. To reheat, simply warm in the microwave or in a sauce pot on the stove.
- Nutrition information below reflects 10 oz chickpea cavatappi shells (made from chickpea flour).
- Serving Size: 1 serving
- Calories: 618
- Sugar: 9g
- Fat: 38g
- Saturated Fat: 3g
- Carbohydrates: 53g
- Fiber: 15.5g
- Protein: 29g