Creamy Mushroom Cavatappi

Creamy Mushroom Cavatappi

Even if you are not a big mushroom fan, you will love this dish. The creamy sauce blends perfectly with the earthy mushrooms and the pasta makes it a wonderful casserole  you will go back to time and time again. It almost tastes like Stroganoff.  I love this simple to make dish and I think you will too.

Creamy Mushroom Cavatappi

12 ounces cavatappi pasta
1 lb cremini and/or white mushrooms, sliced

1 teaspoon extra-virgin olive oil 

1 tablespoon butter

2 cloves garlic, minced 

1 small onion, diced 

3 tablespoons all-purpose flour 

1 1/2 cup half-and-half or heavy cream

1 1/2 cup low-sodium chicken broth

Salt and pepper to taste 

1/2 cup freshly grated Parmesan, plus more for serving 

1 teaspoon chopped fresh oregano 

In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to empty pot.

 

In a large skillet, over medium-high heat, heat oil and butter. Add mushrooms and cook for about 5 minutes or until golden. Add garlic and onions and cook, stirring occasionally until tender. Add flour and stir until blended. 

Add half-and-half or heavy cream, chicken stock, Parmesan, and oregano and season with salt and pepper. Bring to a low boil then reduce heat and simmer for about 5 minutes.

  

Add cooked pasta to skillet and toss well to coat. If sauce is too thick, add a little pasta water until you reach desired consistency. Top with more Parmesan cheese if desired and serve.

 

  

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