Creamy Mushroom Cavatappi Pasta with Parmesan

If you’re a mushroom lover, this pasta is for you. Loaded with sliced cremini mushrooms, this dish delivers deep, earthy flavors in every bite. The springy cavatappi spirals are coated in a creamy garlic herb sauce, with a sprinkle of Parmesan cheese tying it all together.

This umami-packed pasta is sure to become a weeknight favorite. It’s simple to prepare and absolutely delicious-perfect for a comforting dinner that feels special.

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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

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 1/4-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 same pan 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. 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 fusilli or penne works well, but cooking times may vary.

Can I make this dish dairy-free?

You can substitute butter with vegan butter, milk with unsweetened almond milk, cream cheese with dairy-free cream cheese and Parmesan with nutritional yeast.

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 to restore creaminess.