• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens.

• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

• While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, stirring occasionally, until browned on all sides and warmed through, 3-5 minutes. Season with salt. • Turn off heat; transfer to a plate. Wipe out pan and let cool for 1 minute.

• Heat a drizzle of oil in pan used for meatballs over medium-high heat. Add mushrooms and scallion whites; cook, stirring occasionally, until browned and tender, 5-7 minutes. • Stir in 1 TBSP butter (2 TBSP for 4 servings), flour, and Fry Seasoning; cook, stirring constantly, until flour is incorporated and golden, 1-2 minutes. • Stir in 2/3 cup reserved pasta cooking water (1 cup for 4), stock concentrate, and sour cream (if pasta isn’t done, ladle cooking water directly from pot). Cook, stirring constantly, until thickened, 1 minute. TIP: If sauce seems too thick, stir in more reserved pasta cooking water a splash at a time.

• Add drained cavatappi and meatballs to pan with sauce; toss to evenly coat.

• Divide meatball stroganoff between bowls; top with scallion greens. Serve.