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Grandmothers Vegetarian Cavatelli with Tomato & Pea Sauce – vegetarian recipe
Stav Kogan

Grandmother's Vegetarian Cavatelli with Tomato & Pea Sauce

A tribute to cherished childhood memories, this fresh, vibrant, and completely vegetarian cavatelli recipe with a simple tomato and pea sauce is perfect for creating your own delicious moments.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 1 serving
Calories: 580
Ingredients Method Nutrition

Ingredients
  

  • Some of my most cherished childhood memories are wrapped up in the scent of my grandmother’s kitchen. For every birthday, I was allowed to choose my special celebration dinner, and without fail, I always asked for cavatelli. It was a family affair: my grandmother would masterfully mix the dough, I’d sit at her kitchen table turning the crank on her well-worn pasta machine to form the perfect little pasta shells, and my mom would create a beautiful sauce to bring it all together. This recipe is a tribute to those moments—a fresh, vibrant, and completely vegetarian version of my all-time favorite dish, perfect for creating your own delicious memories.
  • For the Homemade Ricotta Cavatelli (Makes 1 pound / 450g / 15.9 oz)
  • 1½ cups / 180g (6.3 oz) all-purpose flour
  • ½ cup (85 g / 3 oz) semolina flour
  • ½ teaspoon salt
  • 1 large egg, beaten
  • 8 ounces (225 g / 7.9 oz) whole milk ricotta cheese
  • For the Tomato & Pea Sauce (Serves 4 to 6)
  • Salt, for pasta water and to taste
  • 1 pound (450 g / 15.9 oz) homemade cavatelli (from above) or dried store-bought
  • 3 tablespoons (45 ml / 1.5 fl oz) olive oil
  • 1 Spanish onion, cut into small dice
  • 3 cloves garlic, thinly sliced
  • ½ teaspoon smoked paprika (optional, for a savory note)
  • 2 cups (400 g / 14.1 oz) pear or cherry tomatoes (red and yellow), halved
  • 1 tablespoon (15 g / 0.53 oz) freshly ground black pepper
  • 8 ounces (225 g / 7.9 oz) fresh or frozen garden peas, shelled and blanched if fresh
  • 2 tablespoons (28 g / 0.99 oz) unsalted butter, at room temperature
  • 1 teaspoon (5 ml / 0.2 fl oz) red pepper flakes (optional)
  • ½ cup (120 g / 4.2 oz) ricotta cheese, for serving
  • 2 tablespoons (30 ml / 1 fl oz) julienned fresh mint leaves
  • Freshly grated Parmigiano-Reggiano cheese, for serving (optional)
  • Don’t skip the pasta water! The starchy water is liquid gold, helping the sauce cling to the pasta for a silky, restaurant-quality finish.
  • No cavatelli machine? No problem! Roll the dough into thin ropes, cut into ½-inch pieces, and press each piece with your thumb against a gnocchi board or the back of a fork to create the signature curl.
  • For an extra layer of savory depth, sauté 8 oz (225g) of sliced cremini mushrooms with the onions until golden brown before adding the garlic.
  • Make a big batch of the fresh cavatelli and freeze it. Lay the formed pasta on a baking sheet in a single layer, freeze until solid, then transfer to a zip-top bag. It will last for up to 3 months for a quick weeknight meal.

Method
 

  1. To Make the Cavatelli Dough
  2. In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, semolina flour, and salt.
  3. Add the beaten egg and ricotta cheese.
  4. Knead on medium speed for 5-7 minutes, until the dough is smooth and forms a ball. If the dough is too sticky, add a tablespoon of flour at a time.
  5. Remove the dough from the bowl, wrap it tightly in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
  6. Once rested, form the cavatelli using a cavatelli machine according to the manufacturer’s directions. Alternatively, roll the dough into thin ropes, cut into ½-inch pieces, and press each piece with your thumb against a gnocchi board or the tines of a fork to create a curl.
  7. To Make the Sauce & Assemble
  8. Bring a large pot of generously salted water to a boil.
  9. While the water heats, place a large sauté pan over medium heat.
  10. Add the olive oil and the diced onion.
  11. Sauté for 2-3 minutes until the onion is translucent.
  12. Add the sliced garlic and smoked paprika (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
  13. Add the halved tomatoes to the pan.
  14. Season with salt and pepper and toss gently.
  15. Cook for 5-7 minutes, until the tomatoes begin to wilt and release their juices, creating a light sauce.
  16. Stir in the peas and toss to combine.
  17. Remove the pan from the heat and set aside.
  18. Add the fresh cavatelli to the boiling water.
  19. Cook for about 3-4 minutes, or until they float to the top. If using dried pasta, cook according to package directions.
  20. Before draining the pasta, reserve ½ cup of the starchy pasta water.
  21. Drain the pasta well.
  22. In a large bowl, toss the hot, drained pasta with the room temperature butter until it melts and coats the cavatelli.
  23. Season with a little more salt and pepper.
  24. Pour the tomato and pea mixture over the pasta.
  25. Add a splash of the reserved pasta water to help the sauce come together and toss everything well to combine.
  26. Add more pasta water as needed to reach your desired consistency.
  27. Taste and adjust seasoning, adding the red pepper flakes if you like a bit of heat.
  28. Divide the pasta among warm bowls.
  29. Top each serving with a generous dollop of ricotta, a sprinkle of fresh mint, and a grating of Parmigiano-Reggiano, if desired.
  30. Serve immediately.

Nutrition

Calories: 580kcalCarbohydrates: 85gProtein: 22gFat: 18g

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