Tuscan Cavatappi Pasta
This creamy Tuscan cavatappi pasta is the perfect dish to highlight cavatappi noodles, as the sauce is crafted to cling to every swirly, tender bite perfectly! The tangy sun-dried tomato sauce takes only 15 minutes to make, requires no heavy cream, and is designed to also satisfy those who are dairy-free, if desired. Follow my tips on how to cook flawless cavatappi noodles everytime and learn how to make a killer (but super easy) pasta sauce you are going to want to put on everything. Seriously – it’s that good!
I’m an absolute sucker for a Tuscan-flavored dish – and maybe you already knew this because I’ve posted multiple recipes with these flavors like my Tuscan Chickpea Soup, Tuscan Herb Pasta Salad, and my Tuscan Stuffed Zucchini Boats. FYI if you’ve never tried one of these “Tuscan” recipes, the main flavors are sun-dried tomatoes, tomato and herbs!
And as a fan of cavatappi noodles for years – I thought, why not put two of my favorite things together? This dish is heavenly and the best way to enjoy cavatappi noodles.
I know you are going to be obsessed with this one too – my husband and I ate it all within 2 days!
Cavatappi Pasta Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
What kind of pasta is a cavatappi?
Cavatappi is a type of macaroni with short “corkscrew” shaped pasta. This shape makes it great for clinging to yummy sauces!
▶︎FYI – These noodles are naturally not gluten-free, but if you want a gluten-free option, try out these chickpea cavatappi noodles!
What are the best substitutes for cavatappi?
I recommend choosing another short pasta like rotini, fusili, elbow macaroni, penne, and more!
How to Make Cavatappi Pasta
1. How to Cook Cavatappi
Bring a large pot of water to boil over high heat. Season with salt. Once the water is boiling, add the pasta and stir. Cook according to the package directions – generally cavatappi takes 9-11 minutes to cook.
*Save 1/2 cup of pasta water for the end!
2. Sauté Garlic & Red pepper flakes
While the pasta cooks, begin to make your sauce. In a large saucepan, heat some olive oil over medium heat. Add your minced garlic and red pepper flakes. Cook for a few minutes, stirring occasionally, until the garlic is slightly browned.
3. Add Sundried tomatoes, Tomato paste, and more
Next, add your sun-dried tomatoes, italian herbs, tomato paste, salt and pepper. Stir until combined. Cook for one minute.
4. Slowly add milk
Slowly pour in your milk while stirring continuously. Let it simmer for 3-5 minutes, stirring frequently, allowing it to thicken.
5. Add Spinach & Parm
Add the greens and parmesan cheese.
6. Simmer
Cook until wilted and the cheese melted.
7. Add Pasta & Pasta water
Add the cooked cavatappi to the sauce, tossing to coat. Add a few tbsp of the pasta water to loosen the sauce to your preferred consistency. Add more if needed to get the consistency you like. Serve right away. Top with more parmesan and red pepper flakes, if desired.
How to Store Leftover Cavatappi Pasta
This pasta will be the best the day of, but can also be good for leftovers in the fridge for about 3 days. Make sure to store in an airtight container. I don’t recommend freezing this recipe.
How to Serve Cavatappi
This dish is delicious on it’s own, with some added protein, or as a side dish.
Protein additions:
- Chickpeas
- White beans
- Air fried tofu
- Nutritional yeast
- Edamame
What to Serve with Cavatappi Pasta
Serve this dish with a side salad or a spring mix salad, a roasted vegetable (like this vibrant broccoli & zucchini), delicious stuffed mushrooms, or fluffy garlic bread.
5-Star Tips for the Best Cavatappi Pasta
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Cavatappi Pasta
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Ingredients
- 10 oz cavatappi noodles
- 1/2 cup leftover pasta water
- 1 tbsp olive oil
- 3 cloves minced garlic
- 1/2 tsp red pepper flakes
- 1/2 cup chopped sun-dried tomatoes in oil
- 1 tsp Italian seasoning
- 2 tbsp tomato paste
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups unsweetened non-dairy milk such as soy or almond (NOT oat)*
- 1/3 cup shredded parmesan choose a df option if vegan*
- 2 cups baby spinach
Instructions
- Bring a large pot of water to boil over high heat. Season with salt. Once the water is boiling, add the pasta and stir. Cook according to the package directions until tender to your liking. *Save 1/4- 1/2 cup of pasta water for the end!Cavatappi Tips: To make the best cavatappi noodles, make sure to cook with enough water. These larger noodles soak up tons of liquid. Once done cooking, don’t rinse! The starch on the noodles helps the sauce stick (as does the extra pasta water).
- While the pasta cooks, begin to make your sauce. In a large saucepan, heat some olive oil over medium heat. Add your minced garlic and red pepper flakes. Cook for a few minutes, stirring occasionally, until the garlic is slightly browned.
- Next, add your sun-dried tomatoes, italian herbs, tomato paste, salt and pepper. Stir until combined. Cook for one minute.
- Slowly pour in your milk while stirring continuously. Let it simmer for 3-5 minutes, stirring frequently, allowing it to thicken.
- Add the greens and parmesan cheese, cooking until wilted and the cheese melted.
- Add the cooked cavatappi to the sauce, tossing to coat. Add a few tbsp of the pasta water to loosen the sauce to your preferred consistency. Add more if needed to get the consistency you like.Serve right away. Top with more parmesan and red pepper flakes, if desired.
