Cheesy Mushroom Pasta

with Garlic-Herb Breadcrumbs & Roasted Green Beans

40 MIN

+$1.99/serving 4 Servings

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add Pancetta

From the Test Kitchen

This deliciously cheesy pasta gets its richness from a combination of white cheddar, béchamel sauce, and cream, which simmer over thinly sliced mushrooms for a punch of umami flavor. You'll top the pasta with garlic-herb breadcrumbs for an exciting textural contrast.
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Nutrition

PER SERVING
Calories

810 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Diced Pancetta
¾ lb Cavatappi Pasta
¾ lb Green Beans
½ lb Mushrooms
1 Yellow Onion
1 oz Balsamic-Marinated Cipolline Onions
⅔ cup Béchamel Sauce
2 Tbsps Vegetarian Worcestershire Sauce
1 bunch Parsley
4 oz White Cheddar Cheese
1 oz Garlic & Herb Flavored Butter
¼ cup Panko Breadcrumbs
¼ cup Grated Parmesan Cheese
¼ cup Cream

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Roughly chop the cipolline onions. Halve, peel, and thinly slice the yellow onion. Thinly slice the mushrooms. Roughly chop the parsley leaves and stems. Grate the cheddar on the large side of a box grater.

2 Roast & finish the green beans

Place the green beans on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Add the chopped cipolline onions and a drizzle of olive oil; carefully toss to combine. Taste, then season with salt and pepper if desired.

3 Toast the breadcrumbs

Meanwhile, in a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the breadcrumbs; season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until lightly browned. Transfer to a bowl. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

4 Cook the pancetta

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

5 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

6 Cook the vegetables & make the sauce

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced yellow onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the sliced mushrooms; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until browned. Add the worcestershire sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the liquid has cooked off. Reduce the heat to medium and add the béchamel and cream (shaking the packet before opening); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and slightly thickened. Add the grated cheddar. Cook, stirring constantly, 1 to 2 minutes, or until melted and combined. Turn off the heat.

7 Finish the pasta & serve your dish

Add the cooked pancetta and cooked vegetables and sauce to the pot of cooked pasta; stir until thoroughly coated and combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the toasted breadcrumbs and chopped parsley. Serve the finished green beans on the side. Garnish with the parmesan. Enjoy!