Name: Tuscan One-Pot Cavatappi
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Tuscan / Mediterranean
Ingredients: 6 oz cavatappi pasta; 3 garlic cloves, peeled and minced; 4 oz Swiss chard, destemmed and chopped; 2 oz Treeline® Dairy-Free Herb Garlic Cheese; 2 oz vegan cream cheese; 2 oz sun-dried tomatoes, roughly chopped; 1/4 cup Kalamata olives, roughly chopped; 1 tbsp nutritional yeast; 13.4 oz cannellini beans, drained and rinsed; 1/2 tsp red pepper flakes; 2 tbsp vegan parmesan; 1 tbsp olive oil; Salt, to taste; Pepper, to taste

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This Tuscan-inspired one-pot cavatappi is a creamy, flavorful, and hearty pasta dish that comes together quickly with minimal cleanup. Packed with Swiss chard, sun-dried tomatoes, Kalamata olives, and creamy vegan cheeses, it’s both indulgent and wholesome. Perfect for weeknight dinners or when you want a comforting meal with bold Mediterranean flavors.

Why You’ll Love This Recipe

This recipe blends convenience and flavor beautifully. Since everything is made in one pot, cleanup is easy, and the dish comes together in under 30 minutes. The combination of sun-dried tomatoes, olives, and garlic gives it a savory Tuscan flair, while the creamy dairy-free cheeses add richness. With protein-packed cannellini beans, it’s filling enough to serve as a complete meal on its own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 oz cavatappi pasta
3 garlic cloves, peeled and minced
4 oz Swiss chard, destemmed and chopped
2 oz Treeline® Dairy-Free Herb Garlic Cheese
2 oz vegan cream cheese
2 oz sun-dried tomatoes, roughly chopped
1/4 cup Kalamata olives, roughly chopped
1 tbsp nutritional yeast
13.4 oz cannellini beans, drained and rinsed
1/2 tsp red pepper flakes
2 tbsp vegan parmesan
1 tbsp olive oil
Salt
Pepper

Directions

Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 8–10 minutes. Reserve 1 cup pasta water, drain pasta, and set aside.
Heat olive oil in the same pot over medium-low heat. Add garlic and sauté until fragrant, about 1 minute. Add Swiss chard and cook until wilted, 3–5 minutes.
Stir in herb garlic cheese, cream cheese, sun-dried tomatoes, olives, nutritional yeast, and ¾ cup reserved pasta water. Mix until smooth.
Add pasta, cannellini beans, and red pepper flakes. Stir until well-coated, 3–4 minutes. Adjust consistency with extra pasta water if needed. Season with salt and pepper.
Divide pasta between bowls, top with vegan parmesan, and serve warm.

Servings and timing

This recipe makes about 2 servings.
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

Swap Swiss chard for spinach, kale, or arugula.
Use gluten-free pasta to make it wheat-free.
Try different vegan cheeses such as cashew-based ricotta or mozzarella.
Add roasted red peppers or artichoke hearts for extra Mediterranean flair.
For a protein boost, stir in vegan sausage or tofu.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or plant milk to loosen the sauce. Freezing is not recommended, as the texture of the pasta and creamy sauce may change.

FAQs

Can I make this recipe with regular cheese?

Yes, you can substitute dairy-based cream cheese, herb cheese, and parmesan if you’re not following a vegan diet.

What can I use instead of cavatappi?

Short pasta shapes like penne, fusilli, or rigatoni work well.

How can I make this dish gluten-free?

Use your favorite gluten-free pasta in place of cavatappi.

Can I prepare this in advance?

You can cook the pasta and prep the vegetables ahead of time, but for best results, assemble and serve fresh.

How spicy is this recipe?

The spice level is mild, but you can increase the red pepper flakes for more heat or omit them for a milder dish.

Can I add more vegetables?

Absolutely! Zucchini, mushrooms, or bell peppers make great additions.

What if I can’t find Treeline® Dairy-Free Herb Garlic Cheese?

Any dairy-free herbed cheese spread will work, or you can substitute extra vegan cream cheese with added garlic and herbs.

Can I use canned Swiss chard?

Fresh Swiss chard is best, but you could substitute frozen spinach if needed.

Will this recipe still taste good without olives?

Yes, but the olives add a salty, briny flavor that balances the creaminess. If you omit them, consider adding capers or extra seasoning.

How do I keep the sauce from drying out?

Reserve extra pasta water and add it gradually while mixing to maintain a creamy consistency.

Conclusion

Tuscan One-Pot Cavatappi is a quick, satisfying, and versatile dish perfect for busy nights. With its creamy sauce, hearty beans, and bold Mediterranean flavors, it’s both comforting and nourishing. Whether you’re vegan or simply looking for a delicious pasta dish, this recipe will surely become a regular in your kitchen.

Ezabella