Pesto Cavatappi

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Have you ever been to Noodles and Company? We had one in our college town and I completely fell in love with their Pesto Cavatappi dish. I knew I just had to do a remake at home, and came up with this. (Plus making it myself means I can add as many mushrooms as my little heart desires.) It comes pretty darn close to the restaurant version, and we make it often.

Looking for an appetizer to munch on? Quick and easy bruschetta always pairs great.

  

Ingredients
7 oz. pesto (about 1 cup)
10-16 oz. sliced mushrooms
2 large tomatoes, diced
3-4 garlic cloves, minced
14 oz. spiral pasta (cavatappi, fusilli, rotini, etc.)
1/2 cup white wine
1/2 cup heavy whipping cream (still trying to find a healthier substitute -- ideas anyone??)
Shredded parmesan-style cheese (vegetarian) for topping, optional
Salt/pepper

Directions
Cook pasta according to package directions until slightly undercooked. Drain in colander.
Meanwhile, saute mushrooms in a large skillet with salt until slightly softened.
To the skillet, add cooked pasta, garlic, and about one of the diced tomatoes. Stir and saute over medium heat for 1 minute.
Add wine, stir thoroughly, and cook a few minutes to let the wine reduce.
Add whipping cream, stir, and wait for it to reduce/thicken.
Add remaining tomatoes and heat for a couple minutes.
Turn heat to low, add pesto and stir well to combine. Salt/pepper to taste.
Serve hot with shredded parmesan cheese on top (optional).

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