Creamy Mushroom Gemelli Pasta with Parmesan and Scallions

If you love mushrooms, this pasta is for you. We’re loading up on cremini mushrooms, slicing them thin and browning them until they’re deep and earthy. They form the flavor backbone of a creamy garlic herb sauce that coats every spiral of gemelli pasta.

A sprinkle of Parmesan and fresh scallion greens finishes the dish, adding a salty, savory punch. It’s an umami bomb that comes together in about half an hour-perfect for a cozy weeknight dinner.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

8 ounce Cremini MushroomsView ingredient guideLike ingredientDislike ingredient

6 ounce Gemelli 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 thinly slice scallions, separating whites from greens. Trim and thinly slice mushrooms into ¼-inch thick pieces.
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. Rinse and wipe out pan.
3. Once water is boiling, add gemelli to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
4. Meanwhile, melt 2 tablespoons butter in the pan used for mushrooms over medium-high heat. Add scallion whites and cook until just softened, 30 seconds to 1 minute. Add flour and cook, stirring, until lightly browned, 1-2 minutes. Whisk in milk and ⅓ cup pasta cooking water, making sure to eliminate any flour clumps. Let simmer until slightly thickened, 3-4 minutes.
5. Stir cream cheese into the sauce until melted. Stir in mushrooms, gemelli and garlic herb butter. Season with salt and pepper. If very thick, add more reserved pasta cooking water 1 tablespoon at a time.
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 fusilli, penne or farfalle works well.

Can I make this dairy-free?

You can substitute the butter, milk, cream cheese and Parmesan with dairy-free alternatives, but the flavor and texture will change.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or water.