Mushroom Cavatappi with Creamy Garlic Herb Sauce and Parmesan

If you love mushrooms, this pasta is for you. Button mushrooms bring deep, earthy flavor to a creamy garlic herb sauce that coats every curl of cavatappi. A sprinkle of Parmesan adds a salty, nutty finish.

This dish comes together quickly-perfect for a weeknight dinner. The sauce is rich and dreamy, made with cream cheese, milk and a touch of garlic herb butter. Serve it hot, topped with sliced scallions for a fresh pop of color.

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Ingredients

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit MilkView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView 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

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the cavatappi and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
2. While the pasta cooks, slice the mushrooms and thinly slice the scallions, separating white and green parts.
3. In a large skillet, heat the olive oil and 1 tablespoon butter over medium-high heat. Add the mushrooms and cook, stirring occasionally, until golden brown, about 5-7 minutes. Season with salt and pepper. Transfer to a plate.
4. Reduce heat to medium. Add the remaining 1 tablespoon butter and the white parts of the scallions. Cook for 1 minute. Sprinkle in the flour and stir constantly for 1 minute.
5. Whisk in the milk and cream cheese, stirring until smooth. Add the garlic herb butter and stir until melted. Let the sauce simmer for 2 minutes until thickened.
6. Add the cooked pasta and mushrooms to the sauce. Toss to coat, adding a splash of reserved pasta water if needed to loosen. Stir in the Parmesan cheese.
7. Serve the pasta in bowls, topped with the green scallion slices.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk or water to revive the sauce.

Can I make this dish vegetarian?

It is already vegetarian as written. For a vegan version, use plant-based butter, cream cheese, milk and omit Parmesan or use a vegan alternative.