Mushroom Cavatappi in Creamy Garlic Herb Sauce

If you love mushrooms, this pasta is for you. Cremini mushrooms bring deep, earthy flavor to a silky garlic herb sauce that clings to every piece of cavatappi. A sprinkle of Parmesan and fresh scallions finishes the dish.

This recipe is perfect for a quick weeknight dinner. The sauce comes together in the time it takes to boil the pasta and the ingredients are simple pantry staples. Get ready for an umami bomb that will have everyone asking for seconds.

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Ingredients

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit MilkView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the cavatappi and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
2. While the pasta cooks, slice the mushrooms. Trim and thinly slice the scallions, separating white and green parts.
3. In a large skillet, heat the olive oil and cooking oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until golden brown and tender, about 5-7 minutes. Season with salt and pepper. Transfer to a plate.
4. Reduce heat to medium. Add the butter and garlic herb butter to the skillet. Once melted, whisk in the flour and cook for 1 minute.
5. Gradually whisk in the milk and cream cheese, stirring until smooth. Bring to a simmer and cook until thickened, about 2 minutes.
6. Stir in the Parmesan cheese until melted. Add the cooked mushrooms and the white parts of scallions. Toss with the drained pasta, adding reserved pasta water a little at a time if needed to loosen the sauce.
7. Serve topped with the green scallion parts and extra Parmesan if desired.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, fusilli or rotini works well.

How do I make this dish vegetarian?

It is already vegetarian. For a vegan version, use plant-based butter, cream cheese, milk and Parmesan alternatives.

Can I prepare this ahead of time?

The sauce is best fresh, but you can cook the pasta and mushrooms a day ahead. Reheat gently with a splash of milk or pasta water.