Best Creamy Mushroom Cavatappi Recipes

Cavatappi with Sausage, Kale and Mushrooms image

Provided by Geoffrey Zakarian

Time 55m

Yield 2 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 links sweet Italian sausage, casings removed
1/4 cup 'nduja sausage
1 clove garlic
6 ounces mixed mushrooms, such as chanterelle and cremini
1/4 cup dry white wine
2 1/2 cups chopped kale, such as dinosaur or curly
8 ounces cavatappi pasta
1 tablespoon unsalted butter
1/4 cup ground Parmigiano-Reggiano

Steps:

Bring a large pot of water to a boil. Season with salt.
In a large saute pan, 2 tablespoons olive oil over medium heat along with the sausage and 'nduja and cook, breaking apart the meat into smaller pieces, until the sausage is browned, about 10 minutes. Add the garlic and mushrooms and increase the heat to medium-high.
Cook until the mushrooms begin to brown, then give them a stir and season with salt and pepper. Add the wine and simmer for 1 minute. Add the kale and continue to cook until slightly softened, 2 to 3 minutes longer. Add the pasta to the water and cook to al dente.
Strain the pasta, reserving a small amount of the water in a bowl. Add the pasta to the saute pan and bring to a simmer. Add pasta water by 1/4 cup as needed if the pasta is dry. Toss, cooking until the pasta begins to get coated and the sauce begins to thicken. Add the remaining tablespoon olive oil. Add the butter, then remove the pan from the heat and add half the cheese. Stir the mixture until thickened and glossy. If too thick, add a splash of the pasta water. Season to taste.
Divide between bowls and garnish with the remaining cheese.

Creamy Mushroom Cavatappi Recipe - (4.3/5) image

Provided by á-4939

Number Of Ingredients 10

Salt
12 ounces cavatappi (corkscrew-shaped tube pasta; sub: penne)
2 teaspoons olive oil
1 small onion, chopped (4 to 6 ounces)
One 8-ounce package sliced cremini mushrooms
1 tablespoon cornstarch
1 1/2 cups vegan milk
1/2 cup grated Parmesan (vegan), plus additional for serving
1/4 teaspoon ground black pepper
One 10-ounce package frozen peas

Steps:

Bring a large covered saucepot of salted water to a boil. Add the pasta and cook according to package instructions. Meanwhile, heat the olive oil in a 12-inch skillet over medium heat. Add the onions and cook until beginning to soften, about 3 minutes. Increase the heat to medium-high and stir in the mushrooms. Cook, stirring frequently, until the mushrooms are golden and most of the liquid has evaporated, 8 to 10 minutes. Transfer the mushroom mixture to a small bowl. In a 2-cup liquid measuring cup, whisk the cornstarch into the milk. Add to the same skillet and heat to boiling over medium heat, whisking frequently. Boil 1 minute, stirring constantly to prevent scorching. Remove the skillet from the heat and whisk in the Parmesan, 1/4 teaspoon salt and the pepper. Place the peas in a colander. Pour the pasta over the peas. Drain and return to the saucepot. Stir in the mushroom mixture, cheese sauce.