Creamy Mushroom Cavatappi with Parmesan and Scallions

If you love mushrooms, this creamy cavatappi pasta is for you. Earthy cremini mushrooms are the star, bringing deep, savory flavor to every bite. We’ve paired them with springy cavatappi spirals and a rich garlic herb sauce that coats each noodle perfectly.

A generous sprinkle of Parmesan cheese ties it all together – mushrooms, pasta and dairy are a classic trio. This umami-packed dish is sure to become a weeknight favorite.

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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

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add cavatappi and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook, stirring occasionally, until golden brown and tender, about 5-7 minutes. Season with salt and pepper.
3. Reduce heat to medium. Add garlic herb butter and butter (if using) to the skillet. Once melted, sprinkle flour over the mushrooms and stir for 1 minute.
4. Slowly pour in milk while whisking constantly to avoid lumps. Add cream cheese and stir until melted and smooth. Let the sauce simmer for 2-3 minutes until thickened.
5. Add the cooked cavatappi to the skillet and toss to coat. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency.
6. Remove from heat. Stir in half the Parmesan and half the scallions. Taste and adjust seasoning.
7. Serve in bowls, topped with remaining Parmesan and scallions.

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.

Can I make this dairy-free?

You can substitute the butter and cream cheese with dairy-free alternatives and use a plant-based milk. The sauce may be slightly thinner.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk to loosen the sauce.