Creamy Beef & Mushroom Cavatappi
with Scallions & Parmesan
- Wheat
- Milk
Ground beef and sliced mushrooms are seared until browned, then folded into a creamy roux-based sauce made with milk, cream cheese, and garlic herb butter. Cavatappi pasta is stirred in and coated in the velvety sauce, with reserved pasta water added as needed for the right consistency. Finished with Parmesan and fresh scallion greens, this is a satisfying, comforting bowl of pasta.
Ingredients
6 ounce
Cavatappi Pasta
(Contains: Wheat)
8 ounce
Button Mushrooms
2 tablespoon
Cream Cheese
(Contains: Milk)
10 ounce
Ground Beef
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Milk
(Contains: Milk)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
2 unit
Scallions
1 tablespoon
Flour
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Bring a medium pot of salted water to a boil. Wash and dry produce.
Trim and slice mushrooms into ¼-inch-thick pieces. (Skip if your mushrooms are pre-sliced!) Trim and thinly slice scallions, separating whites from greens.
Heat a drizzle of cooking oil in a large pan over medium-high heat. Add ground beef; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Add mushrooms and cook, stirring occasionally, until browned and tender, 3-4 minutes.
Turn off heat; transfer to a paper-towel-lined plate. Wash out pan.
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1 cup pasta cooking water, then drain.
While pasta cooks, melt 2 TBSP plain butter (4 TBSP for 4 servings) 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, 1-2 minutes.
Whisk in milk and ¼ cup reserved pasta cooking water (½ cup for 4), breaking up any flour clumps. Simmer until slightly thickened, 3-4 minutes.
Stir cream cheese into pan with sauce until melted and combined.
Stir in beef and mushrooms, drained cavatappi, and garlic herb butter. Season with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.
Divide pasta between bowls and sprinkle with Parmesan and scallion greens. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Excellent dish with deep, earthy mushroom flavors. Some found adding extra garlic enhanced the taste when including beef.
- Ease of prep: Really easy to put together, making it a great choice for a quick and satisfying meal.
- Suggestions: Consider adding ground beef for a heartier version, but remember to increase seasoning accordingly.
- Portions: Generous serving size that easily feeds four with enough left for lunch the next day.
