Creamy Mushroom Cavatappi Pasta with Parmesan and Scallions

If you love mushrooms, this pasta is for you. We’ve packed it with sliced cremini mushrooms that bring deep, earthy flavor to every bite. The springy cavatappi spirals are coated in a creamy garlic herb sauce, then finished with a generous sprinkle of Parmesan cheese. It’s a comforting, umami-rich dish that’s sure to become a family favorite.

This recipe comes together in just about 30 minutes, making it perfect for busy weeknights. The creamy sauce is made with milk, cream cheese and a touch of garlic herb butter, creating a luscious coating for the pasta. Serve it with a side salad or some crusty bread for a complete meal.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Meanwhile, wash and dry all produce. Trim and slice the mushrooms into ¼-inch-thick pieces. Trim and thinly slice the scallions, separating the white parts from the green tops.
2. Heat a large drizzle of olive oil in a large skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Transfer to a paper-towel-lined plate and set aside. Wipe out the skillet.
3. Once the water is boiling, add the cavatappi and cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta.
4. While the pasta cooks, melt 2 tablespoons of butter in the same skillet over medium-high heat. Add the scallion whites and cook until softened, about 1 minute. Sprinkle in the flour and cook, stirring, until lightly browned, 1-2 minutes. Slowly whisk in the milk and ⅓ cup of the reserved pasta water, breaking up any clumps. Simmer until the sauce thickens slightly, 3-4 minutes.
5. Add the cream cheese to the sauce and stir until melted and smooth. Add the cooked mushrooms, drained cavatappi and garlic herb butter. Season with salt and pepper and toss to combine. If the sauce seems too thick, add more reserved pasta water a splash at a time until the pasta is well coated.
6. Divide the pasta among bowls, sprinkle with Parmesan and scallion greens and serve immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

Absolutely! Any short pasta like penne, fusilli or rotini works well. Adjust cooking time according to package directions.

How can I make this dish vegetarian?

It’s already vegetarian! Just ensure your Parmesan is made with vegetarian rennet if that’s a concern.

Can I prepare this pasta ahead of time?

This dish is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of milk or water to restore the creamy texture.