Whitebird’s Cavatelli Recipe

Cremini, portobello, shiitake, oyster, and button: Mushrooms come in all shapes and sizes, and they are a staple in any plant-based diet.

Sure, you can toss them in salads and soups, but their “meaty” texture makes them a delicious, satisfying filling for veggie burgers, tacos, and ravioli. What’s more, mushrooms are a good source of nutrients like potassium, B vitamins, and fiber. And since they’re known to boost immunity, winter is the ideal time to experiment with mushroom-packed recipes.

Whitebird's Cavatelli

Recipe by Kevin Korman, Executive Chef
0.0 from 0 votes
Course: MainCuisine: Italian




    • 1 Tbsp.

      olive oil

    • 1

      shallot, minced

    • 2

      garlic cloves, minced

    • 1/8 tsp.

      crushed red chili flakes

    • 8 oz.

      assorted slived mushrooms (shiitake, oyster, cremini, etc.)

    • 1

      small potato, peeled and diced small

    • 1

      Granny Smith apple, diced

    • 1 1/2 cups

      vegetable stock

    • 2 Tbsp.

      Parmesan cheese

    • 2 Tbsp.

      half & half

    • 2 Tbsp.

      fresh herbs (parsley, chives, tarragon, thyme), minced

    • Kosher salt to taste

    • Black pepper to taste

    • 2 cups

      cavatelli pasta, cooked

    • Shaved Parmesan for garnish


    • Heat the oil in a sauté pan. Add the shallot and minced garlic and sauté for 2 minutes or until golden.

    • Add the crushed red chili flakes and cook for 20 seconds.

    • Add the mushrooms and cook for 5-6 minutes or until caramelized.

    • Add the sweet potato, apple, and vegetable stock and cook for an additional 3-4 minutes.

    • Add the Parmesan, half & half, and herbs and season with salt and pepper to taste.

    • Toss in the pasta and stir. Serve garnished with shaved Parmesan cheese.

    Did you know?

    • Although often grouped into the veggie category, mushrooms are actually classified as fungi – they don’t have leaves, seeds, or roots, and they don’t need light to survive.
    kevin barron
    Chef Kevin Korman

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