Creamy Dreamy Steak & Mushroom Cavatappi

Name: Creamy Dreamy Steak & Mushroom Cavatappi with Scallions & Parmesan
Yield: 2 servings
Ingredients: 10 oz Steak; 6 oz Pasta; 2 tbsp Cream Cheese; 1 Milk; 3 tbsp Parmesan Cheese; 2 tbsp Garlic; 2 unit Scallions; 1 tbsp All-Purpose Flour; 8 oz Mushroom; 2 tsp Olive Oil, tsp; 2 tbsp Butter, tbsp

with Scallions & Parmesan

By Recipe0 System

If you’re mad for mushrooms, a fan of fungi, or crazy for creminis, this pasta will treat you right. After all ’shrooms are the flavor backbone of this recipe, bringing all those deep, earthy flavors that you know and love. We’ve added springy cavatappi, a dreamy garlic herb sauce, and a sprinkling of Parm. Get ready for this umami bomb to make waves at your dinner table.

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

10 oz Steak
6 oz Pasta
2 tbsp Cream Cheese
1 Milk
3 tbsp Parmesan Cheese
2 tbsp Garlic
2 unit Scallions
1 tbsp All-Purpose Flour
8 oz Mushroom
2 tsp Olive Oil, tsp
2 tbsp Butter, tbsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a medium pot of salted water to a boil. Wash and dry produce.

Trim and slice mushrooms into ¼-inch-thick pieces (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens.
2

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.

Pat chicken or steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in pan used for mushrooms over medium-high heat. Add chicken or steak; cook chicken until browned and cooked through, 3-5 minutes per side, or cook steak to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a plate. Wash out pan.
3

Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1 cup pasta cooking water, then drain.
4

While pasta cooks, melt 2 TBSP plain butter (4 TBSP for 4 servings) 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 1⁄3 cup reserved pasta cooking water (½ cup for 4), breaking up any flour clumps. Simmer until slightly thickened, 3-4 minutes.

Use pan used for chicken or steak here.
5

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. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.

Thinly slice chicken or steak against the grain; stir in along with mushrooms.
6

Divide pasta between bowls and sprinkle with Parmesan and scallion greens. Serve.