Quick and tasty dinner!
Prep Time: 5-15 minutes Cook Time: 30-40 minutes Serves: 4
Ingredients:
- 16 ounces of Button Mushrooms
- 2 Scallions
- 12 ounces of Cavatappi Pasta
- 2 tbsp flour
- 13 ounces of Milk (any kind, with or without dairy works fine)
- 4 tbsp Cream Cheese
- 4 tbsp Garlic Herb Butter
- 1/2 cup of Parmesan Cheese
- Cooking Oil
- Salt
- Pepper
- Butter
Instructions:
Step 1: Bring a medium pot of salted water to a boil. Slice the mushrooms into thick pieces and chop scallions into small pieces separating the whites and greens.
Step 2: In a large pan, heat some cooking oil and then add mushrooms. Season to taste with salt and pepper. Allow mushrooms to cook until lightly crisped and browned. Once cooked, transfer to a paper-towel-lined plate.
Step 3: Once the salted water is boiling, add the pasta. Cook for 10 minutes or until pasta is cooked. Remember to reserve one cup of pasta water.
Step 4: While pasta cooks, melt 4 tbsp of plain or salted butter in the same pan used to cook the mushrooms. Add white scallions and cook for about 2 minutes. Add flour to the mixture and stir for about a minute or until the flour is lightly browned. Add milk and 1/3 cup reserved pasta water. Let the mixture simmer and whisk the mixture to remove any clumps.
Step 5: In the mixture, stir in cream cheese until it melts. Add the drained pasta, mushrooms, and garlic herb butter. Season to taste with salt and pepper.
Step 6 (optional): Garnish the servings with parmesan cheese and scallion greens.
Enjoy! xx