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Creamy Cavatappi

A quick and creamy pasta dish combining cavatappi noodles with a rich Parmesan sauce. Perfect for busy weeknights and ready in just 22 minutes.

Ingredients

Scale
  • 8 ounces cavatappi pasta.
  • 1 tablespoon unsalted butter.
  • 2 cloves garlic, finely chopped.
  • 3/4 cup heavy cream.
  • 1/2 teaspoon kosher salt.
  • 1/2 teaspoon black pepper.
  • 1/2 cup grated Parmesan cheese.
  • 1 tablespoon fresh lemon juice.
  • 1 cup frozen peas (optional).

Instructions

  1. Fill a large pot with water and bring to a boil. Add a good pinch of salt.
  2. Drop in cavatappi and cook until almost al dente. Save 1/2 cup pasta water before draining.
  3. Melt butter in a large pan. Cook garlic until you can smell it, about 30 seconds.
  4. Pour in cream, add salt and pepper. Let it bubble gently until it starts to thicken.
  5. Stir in Parmesan bit by bit until melted. Add lemon juice and mix well.
  6. Put peas in strainer, drain pasta over them. Mix pasta and peas with sauce, adding pasta water until creamy.
  7. Check seasoning, add extra cheese on top, and serve hot.

Notes

Double recipe for 4-6 people.
Adjust salt based on pasta water seasoning.
Stores in fridge up to 3 days.

  • Author: Chef Stella

Nutrition

  • Calories: 235
  • Fat: 11 g
  • Carbohydrates: 26 g
  • Protein: 8 g