French · Italian

Loaded Mushroom Gruyère Cavatelli

Name: Loaded Mushroom Gruyère Cavatelli
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: French, Italian
Ingredients: 10 oz. cavatelli pasta; ⅓ cup reserved pasta water; as needed kosher salt, for the pasta water and seasoning; 1 TBSP unsalted butter, first use; 1 TBSP olive oil; ¼ cup shallots, chopped; 12 oz. assorted mushrooms, sliced; shiitake, oyster, maitake and button suggested; 1 TBSP unsalted butter, second use; 12 oz. red cherry tomatoes, whole; to taste black pepper; 2 cloves garlic, minced; 1 tsp dried tarragon; ¼ cup cognac; 1 cup heavy cream; ⅓ cup Parmesan cheese, grated; 1 tsp Dijon mustard; ⅓ cup Gruyère cheese, shredded

Give me a bowl of pasta with plenty of mushrooms and a beautiful cheese sauce, and I’m very happy to settle in for dinner. This is one of those dishes where I want every little curve of pasta to catch something delicious. Cavatelli brings the Italian comfort, Gruyère adds its lovely nutty richness, and cognac, Dijon and tarragon give the sauce a touch of French personality. The mushrooms make it wonderfully savory, while softened cherry tomatoes bring bright little bites between all that creaminess. I’d happily pour a glass of wine, pull my chair a little closer to the table and take my time with this one.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇮🇹 Italian

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

This rich cavatelli pairs Italian pasta with French Gruyère, cognac and tarragon. A generous mix of mushrooms and burst cherry tomatoes gives the creamy sauce depth, color and a fresh counterpoint.

Why These Flavors Work

Earthy mushrooms and nutty Gruyère share deep savory notes, while cognac and tarragon bring a French accent to Italian cavatelli. Burst tomatoes add acidity that balances the cream and cheese.

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LEFTOVER IDEAS

Turn the leftovers into something new.

Photo coming soon

Pasta Frittata with Mushroom & Gruyère (2 servings)

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COOKING MODELoaded Mushroom Gruyère Cavatelli

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 6

STEP 1

Bring a large pot of well-salted water to a boil. Cook the cavatelli until al dente. Reserve ⅓ cup pasta water, then drain.

STEP 2

In a large skillet over medium heat, melt 1 tablespoon butter with the olive oil. Add the shallots and mushrooms and sauté for 5 to 10 minutes, or until the mushrooms release their liquid, the liquid evaporates and the mushrooms are tender.

STEP 3

Add the remaining tablespoon butter and the cherry tomatoes. Season with kosher salt and pepper. Cook for about 5 minutes. Smash the tomatoes with the back of a large spoon and cook another 5 minutes.

STEP 4

Stir in the garlic and tarragon and sauté for 1 minute. Season with kosher salt and pepper. Remove the pan from the heat, add the cognac, then return it to the heat and simmer until substantially reduced and the harsh alcohol aroma has cooked off.

STEP 5

Lower the heat and stir in the heavy cream and Dijon. Simmer for 2 minutes. Gradually stir in the Gruyère and Parmesan until smooth.

STEP 6

Add reserved pasta water a little at a time until the sauce is glossy and loose. Season again if needed. Add the drained cavatelli and toss gently. Serve with a green salad.

How to Make Loaded Mushroom Gruyère Cavatelli

Cook the Cavatelli

Boil until al dente, reserve ⅓ cup pasta water and drain.

Brown the Mushrooms

Cook shallots and mushrooms until their liquid evaporates.

Burst the Tomatoes

Add butter and tomatoes, season, cook and smash.

Add Aromatics

Stir in garlic and tarragon for 1 minute.

Reduce the Cognac

Remove from heat to add cognac, then simmer until substantially reduced.

Make the Cheese Sauce

Add cream and Dijon, then melt in Gruyère and Parmesan.

Finish the Pasta

Loosen with pasta water, add cavatelli and toss.

Recipe Guidance

Storage

Refrigerate in an airtight container within 2 hours and use within 3 to 4 days.

Reheating

Warm gently in a skillet with a splash of cream or water, stirring until hot without boiling.

Make Ahead

Slice the mushrooms and chop the shallots up to 1 day ahead. Prepare the sauce shortly before serving for the smoothest texture.

Serving Suggestions

Serve immediately with a crisp green salad.

Mary’s Introduction

Why These Flavors Work