Best 4 Cavatelli With Mushroom Butter Sauce Recipes

Cavatappi, a type of pasta with a distinctive corkscrew shape, pairs incredibly well with a rich and flavorful mushroom butter sauce. This dish combines the earthy and umami notes of mushrooms with the creamy richness of butter, creating a delightful and hearty meal. It's a versatile recipe that can be customized to your taste preferences with the addition of various herbs, spices, and vegetables. Whether you prefer a simple and classic version or one with a more complex flavor profile, cooking cavatelli with mushroom butter sauce is an enjoyable experience that will surely leave you satisfied.

Check out the recipes below so you can choose the best recipe for yourself!

MUSHROOM AND THYME CAVATELLI

Mushroom and Thyme Cavatelli image

From our local paper, saving here to give a try. Times are estimated. Suggested you serve as a main with a green salad or as a side with grilled meat. The amount of parmesan is an estimate the recipe states "shaved parmesan to serve", as is pasta as the recipe states 1 bag cavatelli pasta (it comes in several sizes).

Provided by ImPat

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

350 g pasta (cavatelli recommended)
60 g butter
2 garlic cloves (crushed or minced)
4 tablespoons olive oil
8 large button mushrooms (cut into 5 pieces)
8 swiss brown mushrooms (cut into 5 pieces)
4 field mushrooms (cut into 8 - 10 wedges)
10 g porcini mushrooms (rehydrated in warm water for 20 minutes and sliced thinly)
1/2 cup dry white wine
1/4 teaspoon sea salt (or to taste)
1/4 teaspoon cracked black pepper (or to taste)
3 teaspoons thyme leaves (fresh, chopped)
350 ml double cream
3 teaspoons lemon zest
1/2 cup parsley (chopped)
120 g parmesan cheese (shaved to serve)

Steps:

Cook pasta as per packet directions (usually 10 to 15 minutes).
While pasta is cooking melt butter and oil in a large frypan/skillet.
Saute the garlic for a minute and then add the mushrooms and saute for 5 minutes, adding white wine as needed.
Lightly salt and pepper at this stage, to assist with the flavours of the mushrooms leaching into your sauce.
Add thyme and double cream, bringing the the sauce to a simmer and simmer for 5 minutes, stirring occassionally.
Add lemon zest and any remaining wine and continue to simmer.
Drain the pasta and add to the mushrooms with the parsley, mixing well to cover the pasta with the sauce.
This dish should be fairly wet, check for seasoning and adjust if required and serve immediately with shaved parmesan.

Nutrition Facts : Calories 1071.7, Fat 69, SaturatedFat 35.6, Cholesterol 180.7, Sodium 769.8, Carbohydrate 80.9, Fiber 5.1, Sugar 7.5, Protein 31.7

CAVATELLI, BROCCOLI AND MUSHROOMS

Cavatelli, Broccoli and Mushrooms image

A local family restaurant has a dish very similar to this one that has been a favorite for years. My friend and I came up with this recipe when we were unable to find one anywhere, even in Italian cookbooks.

Provided by Karen Marnell

Categories World Cuisine Recipes European Italian

Time 45m

Yield 4

Number Of Ingredients 6

Ingredients

1 (8 ounce) package cavatelli pasta
1 head broccoli, cut into florets
½ cup butter
3 cloves garlic, finely chopped
1 (4.5 ounce) can sliced mushrooms, drained
¼ cup grated Parmesan cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place broccoli in a microwave safe dish with about 3 tablespoons of water. Microwave for 3 minutes, or until tender.
Melt butter in a medium skillet over medium heat. Saute garlic and mushrooms until garlic becomes aromatic. Combine with pasta, broccoli and Parmesan cheese; transfer to a 2 quart baking dish.
Cover and bake in preheated oven for about 20 minutes, or until heated throughout.

Nutrition Facts : Calories 465.4 calories, Carbohydrate 49.3 g, Cholesterol 65.4 mg, Fat 25.6 g, Fiber 4.5 g, Protein 12.6 g, SaturatedFat 15.7 g, Sodium 401.6 mg, Sugar 4.3 g

BROCCOLI AND SAUSAGE CAVATELLI

Broccoli and Sausage Cavatelli image

Hot and spicy crowd pleaser!

Provided by Susan

Categories World Cuisine Recipes European Italian

Time 35m

Yield 8

Number Of Ingredients 7

Ingredients

1 pound spicy Italian sausage
½ cup olive oil
4 cloves garlic, minced
1 (16 ounce) package cavatelli pasta
1 (16 ounce) package frozen broccoli
½ teaspoon crushed red pepper flakes
¼ cup grated Parmesan cheese

Steps:

In a skillet, fry sausage over medium heat until no longer pink; drain, and reserve.
In the same skillet, cook garlic in olive oil until golden.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until done; drain. Three minutes before the end of the cooking time, add broccoli; drain with pasta.
In a large serving bowl, toss together the sausage, olive oil and garlic, cavatelli and broccoli, and Parmesan. Season with red pepper flakes.

Nutrition Facts : Calories 547.5 calories, Carbohydrate 45.5 g, Cholesterol 45.3 mg, Fat 33 g, Fiber 3.5 g, Protein 18.4 g, SaturatedFat 9 g, Sodium 470 mg, Sugar 3.2 g

CAVATELLI, BROCCOLI AND MUSHROOMS

Cavatelli, Broccoli and Mushrooms image

Make and share this Cavatelli, Broccoli and Mushrooms recipe from Food.com.

Provided by Teresa M

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

6 ounces cavatelli or 6 ounces rotelle pasta (spirals)
1 tablespoon olive oil
1 teaspoon olive oil
4 cloves garlic, finely chopped
2 cups broccoli florets
1/4 cup chopped fresh basil
1/2 teaspoon salt
3/4 ounce parmesan cheese, grated
freshly cracked black pepper
1 1/2 cups freshly sliced mushrooms or 1 (4 1/2 ounce) can sliced mushrooms

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place broccoli in a microwave safe dish with about 3 tablespoons of water.
Microwave for 3 minutes, or until tender.
Melt butter in a medium skillet over medium heat.
Saute garlic and mushrooms until garlic becomes aromatic.
Combine with pasta, broccoli and Parmesan cheese; transfer to a 2 quart baking dish.
Cover and bake in preheated oven for about 20 minutes, or until heated throughout.

Nutrition Facts : Calories 242.2, Fat 6.9, SaturatedFat 1.7, Cholesterol 4.7, Sodium 385.7, Carbohydrate 36, Fiber 1.8, Sugar 1.3, Protein 9.8

Tips:

Use fresh mushrooms. Fresh mushrooms will have a more intense flavor and will cook more evenly than dried mushrooms.
Clean the mushrooms properly. To clean mushrooms, gently wipe them with a damp cloth or paper towel. Do not rinse them under running water, as this can make them soggy.
Slice the mushrooms thinly. This will help them cook evenly and will also allow them to absorb the flavors of the sauce more easily.
Use a heavy-bottomed skillet. A heavy-bottomed skillet will help to distribute the heat evenly and prevent the mushrooms from burning.
Cook the mushrooms over medium heat. Cooking the mushrooms over medium heat will help them to brown and develop their flavor without burning them.
Use a flavorful butter. A flavorful butter, such as brown butter or garlic butter, will add extra flavor to the sauce.
Add some fresh herbs. Fresh herbs, such as thyme, rosemary, or oregano, can add a pop of flavor to the sauce.
Serve immediately. Cavatelli with Mushroom Butter Sauce is best served immediately, while the sauce is still hot and creamy.

Conclusion:

Cavatappi with Mushroom Butter Sauce is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. The combination of tender cavatappi noodles, flavorful mushrooms, and creamy butter sauce is sure to please everyone at the table. This dish can be easily customized to your liking, so feel free to add your favorite vegetables, herbs, or spices.