About the Recipe
Cavatappi has always been my favorite pasta shape—it’s fun, twisty, and holds sauces like a champ! In this 15-minute recipe, I combine the unique texture of cavatappi with a simple yet rich sauce made from garlic, butter, and Parmesan. The result? A creamy, comforting dish that’s perfect for a quick weeknight dinner or when you just want something delicious without the long prep time. Whether you're making it for yourself or sharing with friends, this recipe proves that a few simple ingredients can come together to create something truly satisfying. Plus, with cavatappi’s fun shape, each bite feels a little more special!
Ingredients
Ingredients:
1. Boiled Cavatappi pasta
2. 1 cup Sliced zucchini
3. 1 cup Chopped broccoli
4. 5-8 leaves of Tucson kale chopped
5. 2 tbsp butter
6. 2 tbsp Italian seasoning
7. Red crushed pepper to taste
8. 1.5 tsp black pepper
9. Salt to taste
10. 1 tbsp bamba sauce
11. 1/3 cup nutritional yeast
12. 1 tbsp red chili oil
13. 1/2 cup pasta water
Preparation
Instructions:
1. Boil your Cavatappi pasta al dante, drain but save the pasta water, rinse with cold water, drizzle light oil & mix
2. In a pan add 2 tbsp of butter - let is brown and little
3. Add in Italian seasoning & red crushed pepper then give it a good mix in the butter
4. Add in the zucchini & broccoli, salt & pepper, give it a good toss and cook for 2-3 minutes
5. Then add in bamba sauce, nutritional yeast, pasta water, pasta, red chili oil, and give a really good mix. Let this cook for 5 minutes
6. Turn off the stove add in the chopped kale & again give it a good toss
7. Take out the finished Cavatappi in a plate, top it off with freshly shredded Parmesan cheese
8. Say a little prayer & enjoy