Creamy Mushroom Gemelli Pasta with Parmesan

If you love mushrooms, this pasta is for you. Loaded with sliced cremini mushrooms, they bring deep, earthy flavors that pair perfectly with springy gemelli spirals. A creamy garlic herb sauce and a sprinkle of Parmesan cheese tie it all together for an umami bomb that will be a hit at your dinner table.

This recipe is simple and convenient, using everyday ingredients to create a restaurant-quality meal in about 30 minutes. The creamy sauce comes together quickly and the mushrooms add a satisfying texture. Perfect for a cozy weeknight dinner.

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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 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 thinly slice scallions, separating whites from greens. Trim and thinly slice mushrooms into 1/4-inch-thick pieces.
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. Rinse and wipe out pan.
3. Once water is boiling, add gemelli to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
4. Meanwhile, melt 2 tablespoons plain butter in the same pan used for mushrooms over medium-high heat. Add scallion whites and cook until just softened, 30 seconds to 1 minute. Add flour and cook, stirring, until lightly browned, 1-2 minutes. Whisk in milk and 1/3 cup pasta cooking water, making sure to eliminate any flour clumps. Let simmer until slightly thickened, 3-4 minutes.
5. Stir cream cheese into the sauce until melted. Stir in mushrooms, gemelli and garlic herb butter. Season with salt and pepper. If needed, stir in reserved cooking water a splash at a time until pasta 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, penne or farfalle works well. Adjust cooking time according to package directions.

Can I make this dairy-free?

You can substitute the butter with vegan butter, use plant-based milk and cream cheese and omit the Parmesan or use a vegan 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 to revive the sauce.