Your folders
Your folders
Export 11 ingredients for grocery delivery
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.
Your folders
hellofresh.com
Your folders
hellofresh.com
Your folders
hellofresh.com
Your folders
hellofresh.com
Your folders
hellofresh.com
Your folders
hellofresh.com
Your folders
hellofresh.com
Your folders
chasingbeans.com
40 minutes
Your folders
acouplecooks.com
4.5
(2)
25 minutes
Your folders
hellofresh.com
Your folders
hellofresh.com
Your folders
southernplate.com
60 minutes
Your folders
mrfood.com
5.0
(2)
Your folders
hellofresh.com
Your folders
hellofresh.com
Your folders
hellofresh.com
Your folders
hellofresh.com
Your folders
myrecipes.com
4.3
(4)
Your folders
hungry-girl.com
15 minutes