Creamy Mushroom Gemelli Pasta with Parmesan and Scallions

If you love mushrooms, this pasta is for you. It’s packed with sliced cremini mushrooms that bring deep, earthy flavors to every bite. The spiral gemelli pasta is coated in a creamy garlic herb sauce, finished with a generous sprinkle of Parmesan cheese. Mushrooms, pasta and dairy are a classic trio and this dish proves why.

This umami-rich meal comes together quickly, making it perfect for busy weeknights. Serve it as a satisfying main course or a hearty side. Get ready for a bowl of comfort that will have everyone asking for seconds.

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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

1 tablespoon 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. Meanwhile, wash and dry all produce. Trim the scallions and thinly slice them, separating the white parts from the green tops. Thinly slice the cremini mushrooms (about 1/4-inch thick).
2. Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the sliced mushrooms and season with salt and pepper. Cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Turn off the heat and transfer the mushrooms to a paper-towel-lined plate. Rinse and wipe out the pan.
3. Once the water is boiling, add the gemelli pasta and cook until al dente, 9-11 minutes, stirring occasionally. Reserve 1 cup of pasta cooking water, then drain the pasta.
4. In the same pan used for the mushrooms, melt 2 tablespoons of butter over medium heat. Add the scallion whites and cook until just softened, 1-2 minutes. Sprinkle in the flour and cook, stirring often, until lightly browned, about 2 minutes. Whisk in the milk and 1/3 cup of the reserved pasta cooking water, making sure to eliminate any lumps. Let the sauce simmer until slightly thickened, 3-4 minutes.
5. Stir in the cream cheese until melted and smooth. Add the cooked mushrooms, gemelli pasta and garlic herb butter. Season with salt and pepper to taste. If the sauce seems too thick, add more pasta cooking water, 1 tablespoon at a time, until you reach a loose, creamy consistency.
6. Divide the pasta among plates. Sprinkle with grated Parmesan cheese and garnish with the scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like fusilli, penne or farfalle works well.

Can I make this dish dairy-free?

You can substitute the butter with vegan butter, use plant-based milk and cream cheese and omit the Parmesan or use a dairy-free alternative.

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.