Creamy Mushroom Cavatappi: Scallions & Parmesan

🥘 Ingredients

• black pepper
  ½ tsp
• cavatappi pasta
  8 oz
• cream cheese
  4 oz
• cremini mushrooms
  8 oz
• flour
  2 tbsp
• garlic herb butter
  2 tbsp
• milk
  1 c
• parmesan cheese
  ½ cup
• salt
  1 tsp
• scallions
  2 stalks

🍳 Cookware

• medium pot
• large pan

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and slice cremini mushrooms into ¼-inch-thick pieces. Trim and thinly slice scallions , separating whites from greens.

   cremini mushrooms: 8 oz, scallions: 2 stalks
2. 

   2

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add cremini mushrooms; season with salt and black pepper . Cook, stirring occasionally, until browned and slightly crispy ⏱️ 5 minutes . Turn off heat; transfer to a paper-towel-lined plate. Wash out pan.

   salt: 1 tsp, black pepper: ½ tsp
3. 

   3

   Once water is boiling, add cavatappi pasta to pot. Cook, stirring occasionally, until al dente ⏱️ 10 minutes . Reserve 1 cup pasta cooking water, then drain.

   cavatappi pasta: 8 oz
4. 

   4

   While pasta cooks, melt garlic herb butter in pan used for mushrooms over medium-high heat. Add scallion whites and cook until just softened ⏱️ 1 minute . Add flour and cook, stirring, until lightly browned ⏱️ 1 minute . Whisk in milk and ⅓ cup pasta cooking water, breaking up any flour clumps. Simmer until slightly thickened ⏱️ 3 minutes .

   garlic herb butter: 2 tbsp, flour: 2 tbsp, milk: 1 c
5. 

   5

   Stir cream cheese into pan with sauce until melted. Stir in mushrooms, cavatappi, and remaining garlic herb butter. Season with salt and pepper. If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.

   cream cheese: 4 oz
6. 

   6

   Divide pasta between bowls and sprinkle with parmesan cheese and scallion greens. Serve.

   parmesan cheese: ½ cup