Cavatappi Pasta With Cream Sauce Recipes

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CAVATAPPI PASTA WITH CREAM SAUCE



Cavatappi Pasta with Cream Sauce image

Cavatappi Pasta with Cream Sauce is a comforting pasta dish that combines tender cavatappi noodles and an easy, ultra creamy parmesan cheese cream sauce. It only takes 15 minutes to whip up!

Provided by Brita Britnell

Categories     Dinner

Time 20m

Number Of Ingredients 10

1 pound cavatappi
4 tablespoons of butter (dairy free as desired)
4 cloves of finely minced garlic
3 tablespoons of flour
1 cup of broth (I use veggie broth but whatever you have will work)
1 cup milk of choice (plain milk or dairy free works)
2 teaspoons of Italian seasoning
1 cup of grated parmesan cheese (violife makes a great parmesan cheese that melts nicely but I also have a vegan parmesan recipe HERE*)
Salt + pepper to taste
Optional for serving: 2 heaping cups of steamed broccoli florets

Steps:

  • Cook the pasta according to package directions.
  • In a large skillet or saucepan, heat the butter over medium heat. Once melted, add in garlic and cook for 2 minutes, stirring often.
  • Whisk in the flour and cook for 1 minute. Mix in the broth, milk, italian seasoning, cheese, salt and pepper. Mix until fully combined and bring to a simmer.
  • Cook for 2 minutes, stirring often, until the cheese is fully melted and combined into the sauce.
  • Add the drained pasta to the skillet with the sauce and stir to coat fully. Serve immediately and ENJOY!

Nutrition Facts : Calories 426 calories, Sugar 4.6 g, Sodium 284.7 mg, Fat 11.7 g, SaturatedFat 6.8 g, TransFat 0 g, Carbohydrate 63.6 g, Fiber 2.8 g, Protein 15.7 g, Cholesterol 28.4 mg

CAVATAPPI WITH BASIL AND CHICKEN CREAM SAUCE



Cavatappi With Basil and Chicken Cream Sauce image

This is based off a red pepper cream sauce recipe, sans red pepper flakes. After I make that again (I haven't made it in awhile) I'll post it in its entirety. Actually, believe it or not, being the gourmand I am, I was craving the basil cream sauce from none other than Pizza Port at Disneyland. I will say, their basil cream sauce with cavatappi is fantastic! Truly so. Anyway, this recipe still needs some tweaking, but, as is, it's pretty good and will satisfy me tonight.

Provided by AGabbyChef

Categories     Cheese

Time 20m

Yield 2 , 2 serving(s)

Number Of Ingredients 10

2 tablespoons butter (or butter substitute)
1 1/2 tablespoons flour (I used just over 2 tonight for an extra-creamy sauce)
1 cup milk
1 teaspoon salt (plus more to taste)
1/2 cup good parmigiano-reggiano cheese (good cheese can really make a difference, look for "Parma" on the rind if you buy it in a block)
1/4 teaspoon fresh ground black pepper (to taste)
2 -4 tablespoons freshly chopped basil
1 dash garlic powder
1/2 cup shredded roasted chicken (I buy the rotisserie chickens from the market. This step is optional.)
1 1/2 cups dried cavatappi pasta

Steps:

  • If putting this over pasta, start your water boiling first, and add pasta when water comes to a boil.
  • Melt the butter.
  • Add flour and cook to make light roux.
  • Stir in milk, salt, pepper, parmigiano-reggiano, garlic powder, chicken, and basil over low-med heat.
  • Cook until creamy and thick, or to the consistency you like. I find that I have to turn the heat down to low as the sauce begins to come together.

Nutrition Facts : Calories 520.5, Fat 22.5, SaturatedFat 13.7, Cholesterol 62, Sodium 1647.1, Carbohydrate 58.4, Fiber 2.4, Sugar 1.2, Protein 20.7

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