Ingredients
Scale
- 1 tablespoon Salt
- 1 pound cavatappi pasta or other small pasta
- 1 teaspoon olive oil
- 1 large tomato cored and diced
- 4 ounces white button mushrooms trimmed and sliced (optional)
- 1/4 cup chicken broth or vegetable broth
- 1/4 cup dry white wine or chicken broth
- ¼ cup heavy whipping cream
- 1 cup pesto (see note 4)
- 1 cup shredded Parmesan cheese
Instructions
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In a large saucepan or stock pot, bring 4 quarts of water and salt to a boil. Add pasta and cook until al dente, about 10 to 12 minutes. Drain well.
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Meanwhile, heat oil in a large skillet over medium-high heat until shimmering. Add tomatoes and mushrooms (if using) and cook for about 5 minutes, until some of the liquid has been released and the tomatoes are heated through.
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Stir in the broth, wine, and cream and bring to a boil; reduce heat to medium and cook until the sauce has thickened slightly, about 2 minutes.
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Add pesto and stir until heated through, about 2 minutes. Add pasta and toss until uniformly coated in the sauce. Transfer to a serving dish or individual plates and garnish with Parmesan cheese.