Creamy Garlic-Herb Cavatappi with Cremini Mushrooms and Parmesan

This creamy cavatappi is built around deeply savory cremini mushrooms, which are cooked until tender before being folded into a smooth garlic-herb sauce.

Flour, milk, cream cheese and Parmesan create a rich coating for the corkscrew pasta, while scallions add a fresh finish right before serving.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit MilkView ingredient guideLike ingredientDislike ingredient

8 ounce Cremini MushroomsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of water to a boil. Add the cavatappi and cook until tender. Drain and set aside.
2. While the pasta cooks, wipe the cremini mushrooms clean and slice them if they are whole. Trim and thinly slice the scallion, keeping the lighter parts and green tops separate.
3. Melt the garlic herb butter in a large skillet over medium-high heat. Add the mushrooms and the lighter scallion slices. Cook, stirring occasionally, until the mushrooms soften and begin to brown.
4. Sprinkle the flour over the mushroom mixture. Stir well so the flour coats the mushrooms and no dry patches remain.
5. Reduce the heat to medium. Slowly add the milk while stirring to form a smooth sauce.
6. Stir in the cream cheese until melted and fully blended into the sauce.
7. Add the cooked cavatappi and Parmesan cheese to the skillet. Toss until the pasta is evenly coated in the creamy mushroom sauce.
8. Serve the pasta topped with the scallion greens and any remaining Parmesan.

Recipe Tips

FAQ

What kind of mushrooms work best in this pasta?

Cremini mushrooms are the mushrooms used here. They bring an earthy flavor that pairs well with the creamy garlic-herb sauce.

Why is flour added to the mushrooms?

The flour helps thicken the milk into a creamy sauce that clings to the cavatappi.

When should the Parmesan be added?

Add the Parmesan when tossing the cooked pasta with the sauce and reserve a little for sprinkling over the finished bowls if you like.

How do I keep the sauce from turning lumpy?

Stir the flour into the mushrooms thoroughly, then pour in the milk slowly while stirring. This helps the sauce come together evenly.