Mushroom Alfredo Cavatappi

  • 1/2 pound cavatappi or penne pasta
  • 4 tablespoons butter, divided
  • 1 (8 oz.) package sliced cremini or baby portobello mushrooms
  • 1/2 teaspoon cumin
  • 2 teaspoons jarred roasted minced garlic
  • 1 (1.25 oz.) package creamy Alfredo sauce mix
  • 3/4 cup half-n-half or whole milk
  • 2/3 cup Organo Gold Black Coffee
  • 1/4 cup finely shredded Parmesan cheese


  1. COOK pasta in salted water according to package directions; drain.
  2. SAUTE 2 tablespoons butter and mushrooms slowly in 12-inch heavy skillet over medium heat, stirring occasionally, until mushrooms are soft. Stir in cumin, garlic, remaining 2 tablespoons butter, sauce mix, half-n-half and black coffee. Cook on medium heat until sauce boils; reduce to a simmer. Cook 2 minutes. Remove from heat. Sauce will thicken upon standing.
  3. STIR IN drained pasta. Serve hot topped with Parmesan cheese.
  5. SAUSAGE AND MUSHROOM ALFREDO: FOLLOW directions above and cook 4 Italian sausages (1lb.) in skillet until cooked through. Slice sausages, toss with pasta.

Prep Time:10 minutes   Cook Time:20 minutes Yield: Makes 4 servings



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