Mushroom Alfredo Cavatappi

Prep Time 10 min
Cook Time 20 Min
Servings 4
Difficulty Easy


  • 8 ounces cavatappi or penne pasta
  • 1/4 cup Butter
  • 1 (8 oz.) package sliced cremini or baby portobello mushrooms
  • 3/4 cup half-and-half or whole milk
  • 2/3 cup brewed Folgers Classic Roast® Coffee
  • 1/2 teaspoon ground cumin
  • 2 teaspoons jarred roasted minced garlic
  • 1 (1.25 oz.) package creamy Alfredo sauce mix
  • 1/4 cup finely shredded Parmesan cheese


  • Step 1

    COOK pasta in salted water according to package instructions; drain.

  • Step 2

    MELT butter in 12-inch skillet over medium heat. Add mushrooms; saute until tender. Stir in half-and-half, coffee, cumin, garlic and sauce mix. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low. Cook 2 minutes.

  • Step 3

    STIR in drained pasta. Top with Parmesan cheese.

  • Step 5

    SAUSAGE AND MUSHROOM ALFREDO: FOLLOW directions above and stir in 1 lb. cooked, sliced Italian sausage before serving.

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