Creamy Cavatappi Pasta

This exceptionally easy recipe for cavatappi pasta with cream sauce and sun-dried tomatoes can save the day when you need dinner in no time. Tender corkscrew pasta and a simple Parmesan cream sauce adds up to real food that can be on the table in just 15 minutes, as long as your water boils fast!

This creamy cavatappi pasta is one of those recipes that is so simple, it almost feels like cheating. With tender twirls of pasta, tangy sun-dried tomatoes, and a deliciously creamy sauce, it’s a go-to move when you have no time and even less motivation to cook, but still need to get dinner on the table.

Why You’ll Love This Creamy Cavatappi Pasta

• The creamy yet light sauce—it tastes rich but is not super heavy
• Ultra-fast: crank up the heat and cover the pot to make your water boil quickly, and dinner can be done in about 15 minutes
• Super simple and kid-friendly
• Corkscrew-shaped pasta are just plain fun!

This dish originated as a happy accident on an evening when I’d planned to make pesto cavatappi, only to find that my mushrooms had gone slimy in the fridge. Yuck! A few twists, turns, and tests later, here we are with a recipe I may love even more, because it’s so easy to make and consistently wins praise from the toughest audience—kids!

Ingredient Notes

How To Make Cavatappi Pasta with Cream Sauce

This is certainly a weeknight wonder, and so quick that I would even consider making it for a quick lunch! Let’s hit the highlights.

Boiling the water truly does take the longest of all these steps. To make it go faster, obviously use the very highest output setting of your burner, and place a lid over the water to trap heat until it comes to a rapid boil.

1. Cook the pasta; reserve some water. Starchy pasta water helps create a silky sauce.
2. Start the sauce. Melt butter, then add sun-dried tomatoes, broth, and seasonings, followed by the cream.
3. Add pasta and Parmesan. Stir this in well, then add reserved pasta water 1-2 Tablespoons at a time until the sauce is a consistency you like.
4. Garnish and serve! A little fresh parsley or basil can add a pleasant pop of color.

Serving Suggestions

Plate this pasta as a light main dish, or pair it with meatballs, baked Italian dressing chicken, or easy garlic shrimp for more protein.

In the vegetable department, a simple Parmesan arugula salad, roasted green beans, or roasted broccolini all go well with a dash of the extra Parmesan cream sauce.

Variations

• Make it gluten-free. Chickpea or other types of gluten-free pasta works great here. Depending on the exact type, it may release more or less starch into the cooking water, so be judicious when adding pasta water into the sauce.
• Make it vegan. Use dairy-free butter, vegan-certified broth, and nutritional yeast or another Parmesan substitute.
• Add veggies for bulk. Bell peppers, sautéed zucchini or summer squash, frozen peas, steamed broccoli, or asparagus can all get tossed right in.
• Add a splash of white wine. Mix in along with the broth for a subtle extra layer of flavor.
• Use red pepper flakes for a light touch of heat. These can go in the sauce or over individual servings.

More Super Quick Pasta Recipes

• One-Pot Lemon Broccoli Pasta
• Creamy Garlic Butter Spaghetti
• Chicken Marinara Pasta
• Lemon Chicken Pasta

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5 from 4 votes

Cavatappi Pasta in Cream Sauce

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

Servings: 4

This exceptionally easy recipe for cavatappi with cream sauce and sun-dried tomatoes can save the day when you need dinner in no time. It’s got tender corkscrew pasta and a simple Parmesan cream sauce.

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Ingredients

• 8 ounces cavatappi pasta
• 1 Tablespoon butter
• 1/4 cup oil-packed julienned sun-dried tomatoes
• 1/4 cup low-sodium chicken broth or vegetable broth
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• kosher salt and black pepper
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan plus more for serving
• fresh parsley or basil optional garnish

Instructions

• Bring a large pot of water to a rapid boil, then add a generous pinch of salt and the pasta. Cook just to al dente, according to package directions. When the pasta is tender, scoop about 1 cup of the water out in a liquid measuring cup, then drain the rest. Set pasta and reserved water aside.
  8 ounces cavatappi pasta
• While the pasta cooks, melt butter in a large skillet set over medium heat. Add sun-dried tomatoes together with a small drizzle of oil from the jar.
  1 Tablespoon butter, 1/4 cup oil-packed julienned sun-dried tomatoes
• After 30-60 seconds, add the broth, Italian seasoning, garlic powder, and 1/2 teaspoon kosher salt.
  1/4 cup low-sodium chicken broth, 1/2 teaspoon Italian seasoning, 1/4 teaspoon garlic powder, kosher salt and black pepper
• Bring this mixture to a simmer, then add cream and stir until the sauce is mostly smooth.
  1/4 cup heavy cream
• Reduce heat to low and stir in the drained pasta and Parmesan. Add reserved pasta water 1-2 Tablespoons at a time until the sauce is loosened to your liking. (I usually add about 1/4 cup total but this will vary to taste.)
  1/4 cup grated Parmesan
• Season with additional salt and pepper to taste. Garnish with fresh herbs and more Parmesan as desired. Enjoy!
  fresh parsley or basil

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Notes

1. Sun-Dried Tomatoes: You can use whole sun-dried tomatoes, just chop them into small pieces before adding to the skillet. If you only have the dry packaged sun-dried tomatoes (as opposed to oil-packed in a jar) try to rehydrate them for at least a few minutes in oil or water before adding to the pan.
2. Garlic: If you want to substitute fresh minced garlic, use 1-2 cloves and sauté it briefly in the butter before adding the sun-dried tomatoes.
3. Storage: Place leftovers in any airtight container in the refrigerator for 3-4 days. (These are our favorite meal prep boxes for the fridge.)
4. Warming: Reheat in the microwave or in a small pan over medium heat on the stovetop. If the cream sauce looks dry, add a splash of water or broth to thin it back out.

 

Nutrition Estimate

Calories: 329 kcal, Carbohydrates: 45 g, Protein: 11 g, Fat: 12 g, Saturated Fat: 7 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 0.1 g, Cholesterol: 29 mg, Sodium: 153 mg, Potassium: 273 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 448 IU, Vitamin C: 7 mg, Calcium: 105 mg, Iron: 1 mg

Author: Monica

Course: Pasta

Cuisine: American

Keyword: cavatappi pasta, creamy cavatappi pasta