Creamy Mushroom Cavatappi with Parmesan and Scallions

If you love mushrooms, this pasta is for you. Sautéed cremini mushrooms bring deep, earthy flavor to every bite, paired with springy cavatappi spirals and a creamy garlic herb sauce. A sprinkle of Parmesan cheese ties it all together for an umami-packed dinner that’s sure to become a favorite.

This recipe is simple enough for a weeknight but feels special enough for company. The creamy sauce comes together quickly and the scallions add a fresh pop of color and flavor. Get ready for a comforting bowl of pasta that hits all the right notes.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

8 ounce Cremini 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry 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, 1 minute. Add flour and cook, stirring constantly, 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. Stir in mushrooms, drained cavatappi and garlic herb butter. Season with salt and pepper. If needed, stir in more reserved pasta cooking water a splash at a time until everything 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.

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.