Creamy Mushroom Cavatappi with Parmesan and Scallions

If you love mushrooms, this pasta is for you. Sliced creminis are the star, bringing deep, earthy flavor to every bite. They’re paired with springy cavatappi spirals, a creamy garlic herb sauce and a finishing sprinkle of Parmesan cheese. Mushrooms, pasta and dairy are a classic trio and this dish proves why.

This recipe is simple enough for a weeknight but feels special enough to serve guests. The sauce comes together quickly with cream cheese and milk, while garlic herb butter adds an extra layer of savory goodness. 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

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
2. While the pasta cooks, slice the mushrooms and thinly slice the scallions, separating the white and green parts.
3. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until golden brown and tender, about 5-7 minutes. Season with salt and pepper, then transfer to a plate.
4. Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Add the white parts of the scallions and cook for 1 minute until fragrant. Sprinkle the flour over the scallions and stir constantly for 1 minute to form a roux.
5. Slowly whisk in the milk, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, then add the cream cheese and garlic herb butter. Whisk until the cream cheese is fully melted and the sauce is smooth.
6. Stir in the Parmesan cheese until melted. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
7. Add the cooked pasta and sautéed mushrooms to the sauce. Toss to coat everything evenly. Taste and adjust seasoning with salt and pepper.
8. Serve the pasta in bowls, garnished with the green parts of the scallions 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. Adjust cooking time according to package directions.

How can I make this dish dairy-free?

Use dairy-free cream cheese, milk and butter substitutes and omit the Parmesan or use a vegan alternative. The sauce may be slightly thinner.

Can I add protein to this recipe?

Absolutely. Cooked chicken, shrimp or Italian sausage would be delicious additions. Add them when you add the mushrooms back to the skillet.