Step 1

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

Step 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-towel-lined plate. Wash out pan.

Step 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.

Step 4

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 ⅓ cup reserved pasta cooking water (½ cup for 4), breaking up any flour clumps. Simmer until slightly thickened, 3-4 minutes.

Step 5

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.

Step 6

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