Ingredients

The following ingredients have 1 Servings
  • 1 tablespoon olive oil
  • 1 cup grape tomatoes, halved
  • 4 oz mushrooms, sliced
  • 1/2 cup white wine
  • 1/3 cup heavy cream
  • 1 1/2 cups basil pesto (homemade or store-bought, see tips)
  • 1 lb cavatappi pasta, cooked and drained
  • Salt and pepper, to taste
  • Shredded Parmesan cheese, for topping

Instruction

  • In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add in the tomatoes and mushrooms, and cook until the tomatoes have released most of their juices and the mushrooms are soft and tender, about 10 minutes.
  • Remove from heat briefly, add in the wine, cream, and pesto. Return back to heat.
  • Bring to a low simmer (you don’t want to boil, it might scorch the cream), and simmer until the sauce is slightly thickened—about 3 minutes.
  • Add in the cooked pasta, stirring well to coat. Season with salt and pepper. Serve topped with parmesan. (Yields about 1 heaping cup per serving.)