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Cavatappi Pasta Recipe

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  • Author: Hazel Roddy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings 1x


Cavatappi pasta is fashioned like a corkscrew and goes well with creamy sauces. For a quick dinner, top it with a creamy white sauce, spinach, and sundried tomatoes. (To make a vegan version, replace the cauliflower sauce with 4 cups Vegan Alfredo Sauce.)


  • 6 garlic cloves*
  • 1 small head cauliflower (1 1/2 to 2 pounds), enough for 6 cups florets
  • 4 tablespoons butter or olive oil
  • 2 cups vegetable broth
  • ⅛ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ¾ cup shredded Parmesan cheese, divided
  • 1 pound Delallo cavatappi pasta
  • 4 cups baby spinach
  • 3 tablespoons Delallo sundried tomatoes, minced
  • Red pepper flakes (optional)
  • 1 tablespoon finely minced parsley


  1. Prepare the cauliflower sauce by mincing the garlic. Cut the cauliflower into pieces.
  2. In a large pot over medium heat, melt the butter. Sauté the cauliflower for 4 minutes, or until gently browned. Cook for 1 to 2 minutes, or until the garlic is aromatic. Combine the vegetable broth, garlic powder, oregano, and 12 teaspoon kosher salt in a mixing bowl. Bring to a boil, then cover and cook for 6–7 minutes on medium high heat, or until the cauliflower is soft when pierced with a fork.
  3. Meanwhile, boil a big pot of salted water for the pasta. Bring the pasta to a boil and cook until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). When the pasta is almost al dente, add the spinach to the pasta water in the last 45 seconds (it only needs this long to cook). Then return the spaghetti and spinach to the pot.
  4. When the cauliflower has been cooked (see Step 3), carefully transfer the hot cauliflower and broth mixture to a blender. On high, blend until a smooth sauce forms. Blend in 12 cup Parmesan cheese and an extra 12 teaspoon kosher salt.
  5. When the pasta is done, add the cauliflower sauce. Combine the chopped sundried tomatoes, 14 cup Parmesan cheese, and red pepper flakes in a mixing bowl (if using). Taste and season with salt or freshly ground pepper if required. Serve garnished with parsley. Refrigerate any leftovers (see reheating instructions above).


Use 4 cups Vegan Alfredo Sauce instead of the first 8 ingredients to make a plant-based spaghetti!

  • Category: Dinner
  • Method: None
  • Cuisine: Western


  • Serving Size: 8 servings
  • Calories: 323kcal
  • Sugar: 3.5g
  • Sodium: 0
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 50g
  • Fiber: 7g
  • Protein: 11g
  • Cholesterol: 0

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