Creamy Mushroom & Steak Cavatappi
with Scallions & Parmesan
- Wheat
- Milk
Seared sirloin steak is sliced and laid over cavatappi tossed in a velvety cream cheese and garlic herb butter sauce. Scallion whites are cooked into a roux-based base, then enriched with milk and cream cheese for a sauce that clings to every spiral. Browned, slightly crispy mushrooms add earthy depth, while Parmesan and fresh scallion greens finish each bowl.
Ingredients
12 ounce
Sirloin Steak
6 ounce
Cavatappi Pasta
(Contains: Wheat)
8 ounce
Button Mushrooms
2 tablespoon
Cream Cheese
(Contains: Milk)
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
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Bring a medium pot of salted water to a boil. Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Trim and slice mushrooms into ¼-inch-thick pieces (skip if your mushrooms are pre-sliced!).
Pat sirloin steak dry with paper towels; season all over with salt and pepper.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add sirloin steak and cook to desired doneness, 4-6 minutes per side. Turn off heat; transfer to a cutting board to rest.
Heat a drizzle of olive oil in pan used for steak 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-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 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.
Slice sirloin steak against the grain. Divide pasta between bowls and top with steak. Sprinkle with Parmesan and scallion greens. Serve.
