Creamy Gruyère Cavatappi

Creamy Gruyère Cavatappi pasta served on a white plate, coated in a thick cheese sauce with spinach and parsley garnish, fork resting in the dish. — Creamy Gruyère Cavatappi — corkscrew pasta coated in a silky Gruyère-Parmesan sauce with fresh spinach and parsley.

Creamy Gruyère Cavatappi is a sophisticated twist on classic comfort pasta, pairing rich cheese sauce with corkscrew-shaped noodles that hold every drop of flavor. Gruyère, known for its nutty and slightly sweet profile, blends beautifully with Parmesan, creating a silky sauce that clings to each curve of the pasta. Combined with garlic, shallots, and a touch of Dijon, this dish is creamy, savory, and layered with depth.

Cavatappi, meaning “corkscrew” in Italian, is more than fun to eat—it’s designed to catch sauce in every spiral. The addition of spinach brightens the dish, giving both color and freshness, while crushed red pepper adds just a whisper of heat.

Perfect for weeknight dinners, but elegant enough to serve guests, Creamy Gruyère Cavatappi pairs well with roasted vegetables, a crisp salad, or warm crusty bread. It’s the kind of pasta recipe that feels indulgent yet approachable, making it one you’ll return to again and again.

Recipe Yield: 4 servings

INGREDIENTS

12 oz cavatappi pasta
1 cup shredded Gruyère cheese
1 cup freshly grated Parmesan cheese
1 ½ cups heavy cream
1 cup low-sodium chicken broth
½ cup chopped fresh spinach
2 tbsp unsalted butter
2 tbsp olive oil
3 cloves garlic, minced
1 small shallot, finely diced
1 tsp Dijon mustard
½ tsp crushed red pepper flakes (optional)
Salt, to taste
Freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)

INSTRUCTIONS

1. Cook pasta:
Bring a large pot of salted water to a boil. Add cavatappi and cook until al dente, according to package directions. Reserve ½ cup pasta water, then drain.

2. Sauté aromatics:
In a large skillet over medium heat, melt butter with olive oil. Add garlic and shallot, cooking for 1–2 minutes until fragrant and softened.

3. Create creamy base:
Stir in heavy cream, chicken broth, Dijon mustard, and crushed red pepper flakes. Bring to a gentle simmer, stirring occasionally, for 4–5 minutes.

4. Melt in cheeses:
Lower heat to medium-low. Add Parmesan and Gruyère, stirring until fully melted and sauce is smooth.

5. Add greens and pasta:
Stir in spinach until just wilted. Add drained cavatappi, tossing to coat. If sauce is too thick, add reserved pasta water a little at a time until desired consistency.

6. Season and serve:
Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving warm.

Helpful Tips to Perfect This Recipe

Choose the Right Cheese: Gruyère melts luxuriously, but you can also add Fontina or white cheddar for extra richness.
Save Pasta Water: The starch in reserved pasta water helps emulsify the sauce and keeps it glossy and creamy.
Add Protein: Toss in cooked chicken, shrimp, or pancetta to turn this pasta into a heartier entrée.

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