Tuscan Cavatappi Pasta
This creamy Tuscan cavatappi pasta is best way to enjoy cavatappi noodles! 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 pasta sauce you are going to want to put on everything. Seriously - it's that good!
Servings: 4
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.
Notes
Common questions:
Q: What is the best non-dairy milk for this recipe?
A: I like an unsweetened soy milk for added protein. Almond milk will also work. DO NOT use oat - it's too sweet!
Q: Can I use regular milk?
A: Yes, if you are not dairy-free or vegan, you can use regular milk.
Q: Why is my sauce not thickening?
A: Continuously stir for several minutes to allow some of the liquid to evaporate off. If it's still not thickening, add a cornstarch slurry (a mix of a tsp of cornstarch with 1 tbsp of water).
Q: Can I add protein to this?
A: Yes! For plant-based protein options, I will add chickpeas, white beans, vegan chicken, or even air fryer tofu.
Q: Can I add other veggies to this?
A: Definitely. Try some steamed broccoli, peas, kale, or whatever you'd like.