ingredients
- 18 oz. cavatappi or gemelli pasta
- 24 oz button mushrooms, sliced 1⁄4-inch thick
- 6 scallions, thinly sliced, spearated
- 3 tbsp flour
- 20 oz milk
- 6 tbsp cream cheese
- 6 tbsp garlic herb butter
- 9 tbsp parmesan cheese
- 6 tbsp butter
instructions
bring a medium pot of salted water to a boil. once water is boiling, add pasta to pot. cook, stirring occasionally, until al dente, 9-11 minutes. reserve 1 cup pasta cooking water, then drain.
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.
while pasta cooks, melt 6 tbsp plain butter 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 1⁄2 cup reserved pasta cooking water, 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 pasta, and garlic herb butter. season with salt and pepper. if needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.
divide pasta between bowls and sprinkle with parmesan and scallion greens. Serve.