Creamy Dreamy Mushroom Cavatappi

Name: Creamy Dreamy Mushroom Cavatappi with Scallions & Parmesan
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 2 unit Scallions; 8 ounce Button Mushrooms; 6 ounce Cavatappi Pasta; 1 tablespoon Flour; 6.75 ounce Milk; 2 tablespoon Cream Cheese; 2 tablespoon Garlic Herb Butter; ¼ cup Parmesan Cheese; 2 teaspoon Olive Oil; 2 tablespoon Butter; Salt; Pepper

with Scallions & Parmesan

Recipe Development TeamPublished on December 01, 2020

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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:

Lightning Prep

•Veggie

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

2 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

Nutrition Values

/ per serving

Energy (kJ)3180 kJ

Calories760 kcal

Fat40 g

Saturated Fat23 g

Carbohydrate81 g

Sugar11 g

Dietary Fiber5 g

Protein22 g

Cholesterol90 mg

Sodium440 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

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

• 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.

• 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 1⁄3 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 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.