What is Cavatappi pasta used for?

Cavatappi is a small S-shaped pasta tube that resembles a small corkscrew. Because of its slender, spiral shape, it is ideal for serving with sauces, salads, and baking in casseroles. Cavatappi goes well with any sauce, but it works especially well with sauces containing vegetables and lean proteins.

What is cavatappi made of?

Cavatappi is a type of macaroni (thick, hollow pasta) made without the use of eggs. It can be yellow, like most pastas, or it can be green or red due to the addition of vegetables or food coloring. It can be used in salads, soups, and casseroles, among other things.

Is rotini the same as Cavatappi?

Cavatappi is a spiral-shaped, grooved pasta. This spiral noodle is larger than rotini and can "catch" larger chunks of a rich sauce. Cavatappi works well in thick, chunky sauces with a lot of meat or vegetables.

Best Ever Creamy Cavatappi Pasta Recipe (Mouth Watering!)

Description

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.)

Ingredients

Scale

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

Instructions

Prepare the cauliflower sauce by mincing the garlic. Cut the cauliflower into pieces.
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.
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.
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.
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).

Notes

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

Category: Dinner
Method: None
Cuisine: Western

Nutrition

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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