Servings: 4

16 oz button mushrooms 16 oz button mushrooms
4 green onions 4 green onions
12 oz Cavatappi pasta 12 oz Cavatappi pasta
Reserve 1 cup pasta water Reserve 1 cup pasta water
2tbsp flour 2tbsp flour
13.5 oz milk 13.5 oz milk
4 tbsp cream cheese 4 tbsp cream cheese
4 tbsp garlic herb butter 4 tbsp garlic herb butter
Parmesan cheese Parmesan cheese
salt salt
pepper pepper
2 tsp olive oil 2 tsp olive oil
4 tbsp butter 4 tbsp butter

bring a medium pot of salted water to a boil. Wash and dry produce. Trim and slice mushrooms into ¼ inch pieces. Trim and thinly slice green onions, separating whites from greens.
Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms, season with salt and pepper. Cook, stirring occasionally, until browned and slightly crisp, about 5 to 7 minutes. Turn off heat, transfer to a paper towel lined plate. Wash out pan.
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, according to directions. Reserve 1 cup pasta water, then drain.
While pasta cooks, melt butter in pan used for mushrooms over medium-high heat. Add whites of green onions and cook until just softened, 1 minute. Add flour and cook, stirring, until lightly browned, 1 to 2 minutes. Whisk in milk and ½ cup reserved pasta water, breaking up any flour clumps. Simmer until lightly thickened, 3 to 4 minutes.
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. If too thick, add more saved pasta water.
Divide between bowls and garnish with Parmesan cheese and green onions.