Creamy Mushroom Cavatappi Pasta with Parmesan and Scallions

If you’re a mushroom lover, this pasta is about to become your new favorite. We’ve loaded it with sliced cremini mushrooms, which bring deep, earthy flavors that pair perfectly with tender cavatappi spirals. The creamy garlic herb sauce ties everything together and a generous sprinkle of Parmesan cheese adds a salty, nutty finish.

This dish is an umami bomb that will impress at your dinner table. With simple ingredients and quick prep, it’s an easy weeknight meal that feels indulgent. Get ready for a bowl of pure comfort!

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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

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

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 pasta water, then drain the pasta and set aside.
2. While the pasta cooks, slice the mushrooms and thinly slice the scallions, separating white and green parts.
3. In a large skillet, melt the garlic herb butter over medium-high heat. Add the mushrooms and cook, stirring occasionally, until golden brown and tender, about 5-7 minutes.
4. Reduce heat to medium. Add the white parts of the scallions and cook for 1 minute until fragrant. Sprinkle the flour over the mushrooms and stir to coat, cooking for 1 minute.
5. Slowly pour in the milk while stirring constantly. Add the cream cheese and stir until melted and smooth. Let the sauce simmer for 2-3 minutes until thickened.
6. Add the cooked pasta to the skillet and toss to coat in the sauce. If needed, add reserved pasta water a tablespoon at a time to reach desired consistency.
7. Remove from heat. Stir in half the Parmesan cheese. Season with salt and pepper to taste.
8. Serve the pasta in bowls, topped with remaining Parmesan and the green parts of the scallions.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, fusilli or rigatoni works well. Adjust cooking time according to package directions.

How do I make this dish dairy-free?

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

Can I add protein to this pasta?

Absolutely! Cooked chicken, sausage or shrimp are great additions. Add them after cooking the mushrooms and before making the sauce.