Creamy Mushroom Cavatappi Recipe 435

CREAMY CAVATAPPI & CHEESE

Steps:

• Cook cavatappi according to package directions., Meanwhile, saute garlic in butter in a Dutch oven. Stir in flour and pepper sauce until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes., Stir in cheeses until melted; add green onions. Drain cavatappi; stir into cheese mixture., Transfer to a greased 13x9-in. baking dish. Combine the bread crumbs, bacon and melted butter; sprinkle over top., Bake, uncovered, at 350° until bubbly, 20-25 minutes. Sprinkle with green onion and, if desired, pepper.

CREAMY CAULIFLOWER-BACON CAVATAPPI

Steps:

• Heat oven to 450ºF.
• Cover rimmed baking sheet with foil; spray with cooking spray. Combine cauliflower, bacon and garlic; spread onto prepared baking sheet. Bake 18 to 22 min. or until cauliflower is tender and bacon is crisp, stirring after 12 min.
• Meanwhile, cook pasta in large saucepan as directed on package, omitting salt.
• Drain pasta; cover to keep warm. Cook broth and cream cheese in same saucepan on medium heat 3 to 5 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently. Stir in 2 tsp. sage.
• Add pasta to sauce; stir until evenly coated. Add cauliflower mixture and Parmesan; cook 2 to 3 min. or until heated through. Spoon into serving bowl; sprinkle with remaining sage.

CREAMY MUSHROOM CAVATAPPI RECIPE - (4.3/5)

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.