Step 1

• Bring a medium pot of salted water toa boil. Wash and dry produce.• Trim and slice mushrooms into¼-inch-thick pieces. Trim and thinlyslice scallions, separating whitesfrom greens.

Step 2

• Heat a large drizzle of olive oil in alarge pan over medium-high heat.Add mushrooms; season withsalt and pepper. Cook, stirringoccasionally, until browned andslightly crispy, 5-7 minutes.• Turn off heat; transfer to a paper-towel-lined plate. Wash out pan.

Step 3

• Once water is boiling, add cavatappito pot. Cook, stirring occasionally, untilal dente, 9-11 minutes.• Reserve 1 cup pasta cooking water,then drain.

Step 4

• While pasta cooks, melt 2 TBSP plainbutter (4 TBSP for 4 servings) in panused for mushrooms over medium-highheat. Add scallion whites and cookuntil just softened, 1 minute.• Add flour and cook, stirring, untillightly browned, 1-2 minutes.• Whisk in milk and 1⁄3 cup reservedpasta cooking water (½ cup for 4),breaking up any flour clumps. Simmeruntil slightly thickened, 3-4 minutes.

Step 5

• Stir cream cheese into pan with sauceuntil melted and combined.• Stir in mushrooms, drained cavatappi,and garlic herb butter. Season withsalt and pepper. TIP: If needed, stir inmore reserved cooking water a splashat a time until pasta is coated in acreamy sauce.

Step 6

• Divide pasta between bowls andsprinkle with Parmesan and scalliongreens. Serve.