Creamy Mushroom Gemelli Pasta with Parmesan and Scallions

If you love mushrooms, this pasta is for you. Loaded with sliced cremini mushrooms, they bring deep, earthy flavors to every bite. The springy gemelli spirals are coated in a creamy garlic herb sauce, with a finishing touch of Parmesan cheese. Mushrooms, pasta and dairy are a perfect trio, creating an umami bomb that will shine at your dinner table.

This recipe comes together in just 30 minutes, making it an ideal weeknight meal. The creamy sauce is made with milk, cream cheese and garlic herb butter, all simmered to perfection. Serve it hot, garnished with scallion greens and extra Parmesan.

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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

2 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 and thinly slice scallions, separating white and green parts. 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; season with salt and pepper. Cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Transfer to a paper-towel-lined plate. Wipe out the pan.
3. Once the water is boiling, add the gemelli pasta. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta.
4. In the same pan used for mushrooms, melt 2 tablespoons butter over medium heat. Add the scallion whites and cook until softened, 1-2 minutes. Sprinkle in the flour and cook, stirring constantly, until lightly browned, about 2 minutes. Whisk in the milk and 1/3 cup of the reserved pasta water, making sure to eliminate any lumps. Simmer until the sauce thickens slightly, 3-4 minutes.
5. Stir in the cream cheese until melted. Add the cooked mushrooms, drained gemelli and garlic herb butter. Toss to coat. Season with salt and pepper. If the sauce is too thick, add more pasta water, 1 tablespoon at a time, until you reach a loose, creamy consistency.
6. Divide the pasta among plates. Sprinkle with Parmesan cheese and garnish with scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, you can substitute cremini with white button, shiitake or a mix of wild mushrooms.

How do I make this dish vegetarian?

This recipe is already vegetarian as written. Ensure the Parmesan is vegetarian-friendly (some use animal rennet).

Can I prepare this ahead of time?

The pasta is best served fresh, but you can cook the mushrooms and make the sauce in advance. Reheat gently and toss with freshly cooked pasta.