Creamy Mushroom Cavatappi
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Creamy Mushroom Cavatappi

Creamy Mushroom Cavatappi

with Scallions & Parmesan

If you’re mad for mushrooms, a fan of fungi, or crazy for creminis, this pasta will treat you right: it’s loaded with ’shroom slices. They’re the flavor backbone of this recipe, bringing all those deep, earthy flavors that you know and love. We’ve added springy cavatappi spirals, a creamy garlic herb sauce, and a sprinkling of Parmesan cheese (mushrooms, pasta, and dairy are pretty much best friends, after all). Get ready for this umami bomb to make waves at your dinner table.

Tags:
Veggie
Allergens:
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

1 unit

Scallions

8 ounce

Button Mushrooms

6 ounce

Cavatappi Pasta

(Contains Wheat)

1 tablespoon

Flour

(Contains Wheat)

6.75 ounce

Milk

(Contains Milk)

2 tablespoon

Cream Cheese

(Contains Milk)

2 tablespoon

Garlic Herb Butter

(Contains Milk)

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat39 g
Saturated Fat21 g
Carbohydrate81 g
Sugar11 g
Dietary Fiber4 g
Protein22 g
Cholesterol90 mg
Sodium370 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Large Pan
Paper Towel
Strainer
Whisk

Instructions

Prep
1

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

Cook Mushrooms
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-towellined plate. Wash out pan.

Cook Pasta
3

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.

Simmer Sauce
4

Meanwhile, 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 ⅓ cup pasta cooking water (½ cup for 4), making sure to eliminate any flour clumps. Let simmer until slightly thickened, 3-4 minutes.

Finish Pasta
5

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

Serve
6

Divide pasta between bowls and sprinkle with Parmesan and scallion greens. Serve.