Italian Sausage Pesto Cavatappi

with asparagus and mushrooms

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

There's something fun about cavatappi, the pasta that's shaped like a little squiggle. “Cavatappi” is Italian for corkscrew. (We can totally see it). The curls and ridges hold the many flavors of this warm pasta dish perfectly, from the flavorful pesto to the rich mushrooms to the slight zest of the Italian sausage. This dish brings the fun, but more importantly, it brings the flavor.

In Your Box (serves 2)

  • 5 oz. Asparagus
  • 6 oz. Cremini Mushrooms
  • Info
    3 Tbsp. Basil Pesto
  • Info
    2 oz. Sour Cream
  • Info
    1 oz. Grated Parmesan
  • 8 oz. Italian Pork Sausage Links
  • Info
    6 oz. Cavatappi Pasta

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    816
  • Carbohydrates
    75g
  • Fat
    42g
  • Protein
    40g
  • Sodium
    1621mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 7-9 minutes. Reserve ⅓ cup pasta cooking water. Drain pasta in a colander and set aside. While pasta cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Trim woody ends off asparagus and cut into 1” lengths. Cut mushrooms into ¼" slices. Remove sausage from casing.

  • 3

    Cook the Sausage

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add sausage to hot pan and stir often, breaking up with a spoon, until no pink remains, 4-6 minutes. Remove from burner. Transfer sausage to a plate. Wipe pan clean and reserve.

  • 4

    Cook the Vegetables

    Return pan used to cook sausage to medium-high heat and add 1 tsp. olive oil. Add mushrooms to hot pan. Stir occasionally until browned, 3-5 minutes. Add asparagus and stir occasionally until slightly tender, but still crisp, 2-3 minutes. Season with a pinch of salt and pepper.

  • 5

    Finish the Dish

    Add cooked pasta, sausage, and reserved pasta cooking water. Stir until combined and warmed through. Remove from burner. Stir in pesto, sour cream, and Parmesan (reserve a pinch for garnish). Taste, and season with a pinch of salt if desired. Plate dish as pictured on front of card, garnishing with reserved Parmesan. Bon appétit!

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