Creamy Mushroom Cavatappi Pasta with Parmesan

If you’re a mushroom lover, this pasta is for you. Loaded with sliced cremini mushrooms, this dish brings deep, earthy flavors that pair perfectly with springy cavatappi spirals. A creamy garlic herb sauce and a sprinkle of Parmesan cheese tie it all together, making every bite a comforting umami bomb.

This recipe is simple enough for a weeknight but impressive enough to serve guests. With just a handful of ingredients and about 30 minutes, you can have a satisfying meal that will have everyone coming back for seconds.

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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

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and slice mushrooms into ¼-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
2. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wash out pan.
3. Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
4. While pasta cooks, melt 2 tbsp butter in the pan used for mushrooms over medium-high heat. Add scallion whites and cook until just softened, about 1 minute. Add flour and cook, stirring, until lightly browned, 1-2 minutes. Whisk in milk and 1/3 cup reserved pasta cooking water, breaking up any flour clumps. Simmer until slightly thickened, 3-4 minutes.
5. Stir cream cheese into the sauce until melted and combined. Stir in mushrooms, drained cavatappi and garlic herb butter. Season with salt and pepper. If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.
6. Divide pasta between bowls and sprinkle with Parmesan and scallion greens. Serve.

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 dairy-free?

Use plant-based butter, milk, cream cheese and Parmesan alternatives.

Can I add protein?

Absolutely! Cooked chicken, shrimp or tofu are great additions.