What's needed
6 Oz Cavatappi Pasta, 8 Oz Button mushrooms, 7 Oz milk, 2 Scallions, 1 Tbsp Flour
2 Tbsp Garlic butter, 2 Tbsp Butter, 2 Tbsp Cream cheese, 1/4 Cup Parmesan Cheese
Olive oil, salt and pepper
Instructions
1) Bring a pot of water to a boil, trim and slice mushrooms to 1/4 inch thick slices, slice scallions and separate whites from greens.
2) Heat a drizzle of oil in a pan over medium heat, Add mushrooms then season with salt and pepper. Stir occasionally until Golden brown and crispy. Once competed set off to side and wipe out pan with a paper town.
3) Once water is boiling add pasta and stir occasionally for 10 ish minutes until al dente. Reserve 1 Cup of pasta water.
4) Melt plain butter in pan and add scallions whites and cook until softened about 1 minute. Add flour and stir until light brown. Mix in milk and 1/3 Cup reserved pasta water. Brake up any chunks of flour and simmer until thickened.
5) Stir in cream cheese to pan until milted stir in mushrooms, pasta and garlic butter. Season with salt and pepper.
If needed splash in pasta water 1 Tbsp at a time.
6) Garnish with Parmesan and scallion greens.
