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    Home » Mains » Vegan Pesto Cavatappi

    Vegan Pesto Cavatappi

    Published: Dec 5, 2019 · Modified: Mar 5, 2021 by Kaylie Grace · Leave a Comment

    This post may contain affiliate links. Read the affiliate disclosure here. 

    Jump to Recipe·Print Recipe

    This vegan pesto cavatappi is a flavorful, filling, classic comfort food! Enjoy a bowl of curly pasta shells tossed in a creamy, garlic-basil pesto sauce. We’ll also add cherry tomatoes, pine nuts, and vegan parmesan cheese!

    two white bowls filled with vegan pesto cavatappi pasta alongside a small bowl of basil leaves, lemons, a wooden fork, and pine nuts

    Have you ever tried the incredibly delicious Pesto Cavatappi from Noodles and Company? Basically, it’s a giant bowl of cavatappi noodles, pesto sauce, tomatoes, mushrooms, cream, and parmesan. It’s simple, comforting, and satisfying. It was always my go-to order before I switched to a vegan diet.

    I’ve been vegan for five years now and, to be honest, I haven’t stepped foot inside a Noodles and Company since. (Now that I think about it, I wonder if they have vegan options on their menu!) However, I was recently reminded of this dish and instantly began craving it. So, today, I’m bringing you a Noodles and Company copycat vegan pesto cavatappi recipe. I used my 5-minute vegan pesto to create this easy, flavorful meal. Let’s get into it!

    vegan pesto pasta in a large white bowl topped with pine nuts and vegan parmesan cheese

    What ingredients are in vegan pesto cavatappi?

    As mentioned, this recipe was directly inspired by the classic Noodles and Company Pesto Cavatappi. This copycat recipe contains several similar ingredients. Check out the simple ingredients list below:

    • Cavatappi pasta
    • Vegan pesto
    • Olive oil
    • Cherry tomatoes
    • Minced garlic
    • Vegan parmesan
    • Pine nuts
    distressed white wood cutting board topped with small bowls of pesto sauce, vegan parmesan cheese, pine nuts, cherry tomatoes, and cavatappi pasta shells

    How to make vegan pesto cavatappi pasta

    For the full recipe, scroll down to view the recipe card below.

    First, prepare the vegan pesto. Alternatively, you can purchase pre-made vegan pesto. Note: I recommend cooking the pasta al dente. It will be cooked a bit further when combined with other ingredients later on.

    • basil, nutritional yeast, garlic cloves, and pine nuts in a food processor
    • vegan pesto inside a glass jar surrounded by lemons, basil, and pine nuts

    Second, prepare the cavatappi according to the package. After, drain and rinse the pasta. Set aside.

    Next, warm a sauce pot on medium heat. Add olive oil, sliced cherry tomatoes, and minced garlic. Sauté for 3-5 minutes or until cherry tomatoes are cooked through.

    • cherry tomatoes and minced garlic in a white sauce pot
    • cherry tomatoes and cavatappi pasta in a white sauce pot

    Then, add the cooked pasta and pesto sauce. Stir to combine. Cook for 3-5 minutes or until warm.

    • cavatappi pasta shells and pesto sauce in a white sauce pot
    • hand holding a white spatula mixing vegan pesto cavatappi in a white sauce pot

    Serve vegan pesto cavatappi. Garnish with pine nuts and vegan parmesan cheese.

    two white bowls filled with vegan pesto cavatappi pasta alongside a small bowl of basil leaves, lemons, a wooden fork, and pine nuts
    two hands holding a bowl of vegan pesto cavatappi pasta

    Kaylie’s Tips:

    • Use your favorite pasta shells! Of course, the traditional version of this recipe uses cavatappi. However, you could use penne, bowtie, rotini, or spaghetti noodles. Personally, I love using chickpea pasta because it’s gluten-free and packed with plant-based protein.
    • The original Noodles and Company recipe calls for mushrooms, but I chose to omit them. If you’re a mushroom lover, feel free to add them. Simply cook the sliced mushrooms alongside the cherry tomatoes and minced garlic.
    • I used this vegan parmesan. It is by far my favorite!
    • Keep any leftovers stored in an airtight container inside the refrigerator. The pesto pasta should keep fresh for two days. To reheat, warm in the microwave or in a sauce pot on the stove.
    noodles and company copycat vegan pesto cavatappi in a large white bowl

    If you love this pesto pasta, you may also enjoy these vegan dinner recipes:

    • Vegan Broccoli Pesto Pasta
    • Vegan Fettuccine Alfredo
    • Roasted Cauliflower Alfredo (Vegan)
    • Vegan Baked Ziti
    • Vegan Mac and Cheese
    • Vegan Sweet Potato Mac and Cheese

    If you try this Vegan Pesto Cavatappi, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!

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    two hands holding a large white bowl of vegan pesto cavatappi pasta

    Vegan Pesto Cavatappi

    • Author: purelykaylie
    • Prep Time: 15 minutes
    • Cook Time: 15 minutes
    • Total Time: 30 minutes
    • Yield: 4 servings 1x
    • Category: Dinner
    • Method: Cook
    • Cuisine: Italian
    • Diet: Vegan
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    Description

    This vegan pesto cavatappi is a creamy, filling, and comforting dinner! It’s loaded with delicious flavors of fresh basil, garlic, and cherry tomatoes. 


    Ingredients

    Scale
    • 1 cup vegan pesto sauce
    • 10 ounces cavatappi pasta
    • 1 tbsp olive oil (2 tbsp water if limiting oil)
    • 1 cup cherry tomatoes, sliced in half
    • 2 cloves garlic, minced
    • ½ cup vegan parmesan cheese, to garnish
    • ¼ cup pine nuts, to garnish

    Instructions

    1. Prepare vegan pesto sauce or use pre-made pesto sauce. 
    2. Prepare cavatappi according to package. After, drain and rinse pasta. Set aside. 
    3. Warm a sauce pot on medium heat. Add olive oil (or water), sliced cherry tomatoes, and minced garlic. Sauté for 3-5 minutes or until cherry tomatoes are cooked through.
    4. Add cooked pasta and vegan pesto sauce. Mix to combine. Cook for 3-5 minutes or until warm.
    5. Serve pesto cavatappi. Garnish with vegan parmesan and pine nuts. 

    Notes

    • Keep leftovers stored in an airtight container in the refrigerator. Pasta should keep for 2-3 days. To reheat, simply warm in the microwave or in a sauce pot on the stove. 
    • Nutrition information below reflects 10 oz chickpea cavatappi shells (made from chickpea flour). 

    Nutrition

    • Serving Size: 1 serving
    • Calories: 618
    • Sugar: 9g
    • Fat: 38g
    • Saturated Fat: 3g
    • Carbohydrates: 53g
    • Fiber: 15.5g
    • Protein: 29g

    Keywords: pesto cavatappi, vegan pesto cavatappi, vegan pesto pasta

    Did you make this recipe?

    Tag @purelykaylie on Instagram and hashtag it #purelykaylie

    This post contains affiliate links. If you make a purchase through one of these links, I earn a small commission at no additional cost to you. I only recommend products I personally use, trust, and love!

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