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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Purple Carrot🔄 Availability checked weekly
Nutrition per serving
Protein16% · 45g
Carbs41% · 118g
Fat43% · 55g
4.8g
Protein / 100 cal
Per serving, as packaged by Purple Carrot. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
68th pctl
More protein than 68% of 1,474 meals
Protein density
4.8g /100cal
Leaner than 52% of meals
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ <600 Calories✓ Vegan
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
brussels sprouts
banza cavatappi
curly kale
italian seasoning
scallion cashew cheese
almonds
red chile flakes
garlic
olive oil
salt and pepper
How to make it
1
Get started: Bring a large pot of salted water to a boil for the pasta. Preheat oven to 450u00b0F.
2
Prepare the Brussels sprouts: Trim the ends off the Brussels sprouts and peel off as many leaves as you can. Add cores and leaves to a baking sheet and toss with 1 tbsp olive oil and a pinch of salt and pepper. Roast Brussels until they are crispy and brown in spots, about 6 to 7 minutes.
3
Cook the pasta: Add the cavatappi to the boiling water and stir. Reduce heat slightly and cook until al dente, about 6 to 8 minutes. Reserve u00bd cup of the pasta water and drain the pasta. Return the cavatappi to the pot, off of the heat, and toss with u00bd tsp olive oil.
4
Blend the pesto: Destem the kale. Add the kale leaves, Italian seasoning, almonds, scallion cashew cheese, red chile flakes, garlic, reserved pasta water, and 2 tbsp olive oil to a food processor. Season with 1/2 tsp salt and 1/4 tsp pepper and blend kale pesto until smooth.
5
Mix it up: Add half the roasted Brussels sprouts and sun-dried tomatoes (reserving the remainder for garnish) to the cavatappi. Add the kale pesto and a pinch of salt and pepper and stir to combine. Turn the heat to medium and cook, stirring frequently, until heated through, about 1 to 2 mi
6
Serve: Divide kale pesto cavatappi between large plates or bowls. Top with the remaining sun-dried tomatoes and Brussels sprouts.
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Get started: Bring a large pot of salted water to a boil for the pasta. Preheat oven to 450°F.
Step 2
Prepare the Brussels sprouts: Trim the ends off the Brussels sprouts and peel off as many leaves as you can. Add cores and leaves to a baking sheet and toss with 1 tbsp olive oil and a pinch of salt and pepper. Roast Brussels until they are crispy and brown in spots, about 6 to 7 minutes.
Step 3
Cook the pasta: Add the cavatappi to the boiling water and stir. Reduce heat slightly and cook until al dente, about 6 to 8 minutes. Reserve ½ cup of the pasta water and drain the pasta. Return the cavatappi to the pot, off of the heat, and toss with ½ tsp olive oil.
Step 4
Blend the pesto: Destem the kale. Add the kale leaves, Italian seasoning, almonds, scallion cashew cheese, red chile flakes, garlic, reserved pasta water, and 2 tbsp olive oil to a food processor. Season with 1/2 tsp salt and 1/4 tsp pepper and blend kale pesto until smooth.
Step 5
Mix it up: Add half the roasted Brussels sprouts and sun-dried tomatoes (reserving the remainder for garnish) to the cavatappi. Add the kale pesto and a pinch of salt and pepper and stir to combine. Turn the heat to medium and cook, stirring frequently, until heated through, about 1 to 2 mi
Step 6
Serve: Divide kale pesto cavatappi between large plates or bowls. Top with the remaining sun-dried tomatoes and Brussels sprouts.
Mediterranean Pesto Cavatappi is a Meal Kit dish from Purple Carrot.
Cavatappi, also known as spirali, cellentani, amori, fusilli rigati, or curly mac, is macaroni formed in a helical tube shape. Certain areas of the US and Canada may also refer to it as "double elbows" or "scoobi doo" pasta, purportedly because of their resemblance to scoubidou. [1]
Purple Carrot delivers weekly meals across the US. For testing notes, delivery details, and how Purple Carrot compares to alternatives, read the Purple Carrot review on MealFan.
⏱️ Est. time: 40 min
🍽️ Serves: 2 servings
🌱 Vegan
⚠ Not ideal for
High-protein requirements
How to make it
Read through the recipe card and gather all ingredients before you start cooking.
Wash and prep all vegetables — chop, dice, or mince as directed on the included recipe card.
Cook proteins and main components following the step-by-step instructions included with your delivery.
Prepare any sauces, dressings, or garnishes per the recipe card.
Plate and serve immediately. Refrigerate any leftovers within 2 hours in an airtight container.
Mediterranean Pesto Cavatappi is a Purple Carrot meal
Purple Carrot delivers weekly meals across the US.
Which meal service offers Mediterranean Pesto Cavatappi?
Mediterranean Pesto Cavatappi is offered by Purple Carrot. Read the full Purple Carrot review on MealFan for pricing, freshness ratings, and how Purple Carrot compares to competitors.
Is Mediterranean Pesto Cavatappi <600 calories?
Mediterranean Pesto Cavatappi is tagged as <600 Calories, Vegan on the Purple Carrot menu. For specific allergen details, refer to the card included with your delivery.
How long does Mediterranean Pesto Cavatappi take to prepare?
Mediterranean Pesto Cavatappi is made in 5 steps. Estimated active time is about 40 minutes based on the recipe instructions.
