Pesto and Tomato Cavatappi
Ingredients
- 1 (16-oz) pkg cavatappi pasta
- 2 (8-oz) pkg sliced mushrooms
- 2 Tbsp olive oil
- 4 Roma tomatoes, diced
- 1 cup heavy whipping cream
- ½ cup vegan white wine
- 1 (6-oz) jar pesto
- 1 cup freshly shredded Parmesan cheese
Instructions
- Cook pasta according to package directions; drain.
- Meanwhile, cook mushrooms in hot oil in a large nonstick skillet over medium-high heat until browned and tender. Add tomatoes, and cook, stirring occasionally, 2 minutes.
- Add cream and wine; bring to a boil, reduce heat, and simmer until sauce is thickened. Stir in pesto; cook 3 minutes. Toss with pasta, and sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
677
|
677
|
| Fat (g) | 37 | 37 |
| Sat. Fat (g) | 15 | 15 |
| Protein (g) | 23 | 23 |
| Carb (g) | 64 | 64 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 620 | 620 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
