Four Fun & Fresh ZENB Cavatappi Recipes to Try

The ZENB team is pleased to introduce a new member of our product line ... ZENB Yellow Pea Cavatappi Pasta! The word cavatappi is derived from the Italian word for corkscrew, which is exactly what these spiral-y noodles resemble. The small, loose spirals in this slender shape make it great for serving with sauces, in salads, or baked casseroles. It works well with any sauce, pairing especially well with sauces that include vegetables and lean proteins. and it makes a seriously killer mac-and-cheese.

To celebrate this new member of the ZENB fam, we’ve got a bunch of new recipes dropping that put our cavatappi front-and-center — flavor-driven, plant-fueled recipes that you might as well bookmark now, because you’ll be making them on repeat in the months ahead. 😎

Put a pot of water on to boil, and sharpen your favorite knife, because we have a feeling you’re going to want to make these four recipes ASAP:

Cavatappi with Butternut Squash and Shiitake Ragout

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This comforting, hearty ragout says “no thanks” to ground meat in favor of sweet squash and earthy shiitakes. It’s hard to believe that just nine ingredients can result in such complex flavors, but the proof is in the pudding pasta.

Cavatappi is the right noodle for the job here, with the cooked squash, tomato paste, and pasta water breaking down to create a thick, luscious sauce that clings to the spiral shape in the most pleasing way. The addition of pomegranate arils lends the perfect pop of color, tanginess, and texture.

Cavatappi with Red Miso and Eggplant

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Asian flavors shine in this nourishing, veggie-packed dish; Chinese eggplant, garlic, and broccolini give jarred tomato sauce a nutritional upgrade, and a dollop of red miso adds a beautiful savory flavor.

Miso, which is made from fermented soybeans, is beloved for its concentrated salty flavor — it’s basically an umami bomb. You may have encountered it in miso soup at sushi restaurants, but it actually comes in the form of a paste. This cool condiment can be used in so many ways: in dressings, sauces, pickles, marinades, and other homemade condiments. There are different types and colors of miso, and red miso features the longest fermentation time of the bunch, meaning it has even deeper, richer flavor.

Cavatappi alla Vongole

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Alla vongole (say “VON-go-lay”) translates from Italian to English as “with clams.” And that’s exactly what you’ll find in this classy recipe: a picture-perfect pasta dish dotted with little neck clams steamed in a zippy white wine sauce.

We’re all about a casual dinner vibe, but for this meal, which is fully giving trattoria, why not set the table a little extra specially with a tablecloth, candles, and flowers? A glass or two of white wine leftover from the recipe wouldn’t hurt either!

Cavatappi Swap: ZENB Elbows Carbonara with Poached Egg

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Cavatappi can easily be substituted in any ZENB recipe that calls for our Penne, Elbows, or Rotini. It works especially well in this carbonara recipe, with the uber-creamy bacon fat-meets-parmesan-meets-pasta water-meets-egg yolk sauce, pooling along all the curves of the noodles in the most alluring way. Our method takes the decadence up a notch, with the addition of a poached egg on top for even more protein and yolk-breaking drama.

Want to keep the pasta party going? Check out the entire collection of chef-crafted ZENB recipes for inspired ways to enjoy our yellow pea pasta morning, noon, and night (yes, breakfast pasta is a thing). For more kitchen tips, cooking advice, and ZENB updates, take a spin through our blog, and follow us on Instagram, Facebook, and Pinterest.

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