Ingredients

• 16 oz cavatappi pasta (or other small pasta)
• 1 teaspoon olive oil
• 1 large tomato (cored and diced) or 1 jar crushed tomatoes
• 4 ounces mushrooms (sliced)
• 1/4 cup chicken broth
• 1/4 cup dry white wine
• ¼ cup heavy whipping cream
• 1 jar pesto
• For serving:
• shredded Parmesan cheese

Directions

• 1. 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.
• 2. Meanwhile, heat oil in a large skillet over medium-high heat until shimmering. Add tomatoes and mushrooms and cook for about 5 minutes, until some of the liquid has been released and the tomatoes are heated through.
• 3. 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.
• 4. 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.

Nutrition