Creamy Mushroom and Gemelli Pasta with Parmesan

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 springy gemelli spirals are coated in a creamy garlic herb sauce, with a generous sprinkle of Parmesan cheese. Mushrooms, pasta and dairy are a perfect trio and this dish proves it.

Get ready for an umami bomb that will make waves at your dinner table. Simple ingredients come together for a comforting, satisfying meal that’s ready in about 30 minutes.

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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

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 all produce. Trim and thinly slice scallions, separating whites from greens. Thinly slice mushrooms (about ¼-inch-thick).
2. Heat 1 TBSP 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 boils, add gemelli to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
4. Melt 2 TBSP plain butter in same pan used to cook mushrooms. Add scallion whites and cook until just softened, 1-2 minutes. Add flour. Cook, stirring often, until lightly browned, about 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 pan until melted. Stir in mushrooms, gemelli and garlic herb butter. Season with salt and pepper. TIP: Everything should be coated in a loose, creamy sauce. If very thick, add more pasta cooking water 1 TBSP at a time.
6. Divide pasta between plates and sprinkle with Parmesan. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

Can I make this dairy-free?

You can substitute the milk, cream cheese, butter 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.