Mushroom and Thyme Cavatappi

• 8 oz cavatappi pasta
• 12 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1 small onion, diced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 2 tbsp fresh thyme leaves
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• Salt to taste
• Black pepper to taste
• 1/4 tsp red pepper flakes (optional)

Steps

1. 1 Cook cavatappi according to package instructions until al dente; drain and set aside.
2. 2 While pasta cooks, heat butter and olive oil in a large skillet over medium heat.
3. 3 Add onion and garlic, sauté until softened.
4. 4 Add mushrooms, cook until golden brown and tender.
5. 5 Stir in heavy cream and bring to a gentle simmer.
6. 6 Reduce heat to low, then mix in Parmesan and thyme until sauce is smooth and creamy.
7. 7 Combine the cooked cavatappi with the mushroom sauce, season with salt and pepper.
8. 8 Toss well to coat, sprinkle with red pepper flakes if using, and serve immediately.

Equipment

• Large pot
• Skillet
• Wooden spoon
• Measuring cups

Variations

• Add cooked chicken or shrimp for a heartier meal.
• Use spinach or kale for a leafy green twist.

Substitutions

• Use a different pasta shape if cavatappi isn't available.
• Substitute half-and-half for a lighter cream option.

Pairings

• Serve with a glass of Pinot Noir.
• A side of garlic bread complements this dish beautifully.

Nutrition

Tips

• For extra flavor, toast the thyme leaves in a dry pan before adding to the sauce.
• Reserve a bit of pasta water to thin out the sauce if it gets too thick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to loosen the sauce.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat with a bit of extra cream for best results.

Serving Suggestions

• Pair with a crisp Caesar salad.
• A sprinkle of toasted breadcrumbs adds crunch.

FAQ