Creamy Dreamy Mushroom Fusilli
with Gluten-Free Pasta, Scallions & Parmesan
- Wheat
- Milk
- Eggs
If you’re mad for mushrooms, a fan of fungi, or crazy for creminis, this pasta will treat you right: it’s loaded with ’shroom slices. They’re the flavor backbone of this recipe, bringing all those deep, earthy flavors that you know and love. We’ve added springy cavatappi spirals, a creamy garlic herb sauce, and a sprinkling of Parmesan cheese (mushrooms, pasta, and dairy are pretty much best friends, after all). Get ready for this umami bomb to make waves at your dinner table.
Ingredients
ounce
Cavatappi Pasta
(Contains: Wheat)
8 ounce
Button Mushrooms
2 tablespoon
Cream Cheese
(Contains: Milk)
7 ounce
Gluten-Free Fresh Fusilli Pasta
(Contains: Eggs)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Milk
(Contains: Milk)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
2 unit
Scallions
1 tablespoon
Flour
(Contains: Wheat)
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Bring a medium pot of salted water to a boil. Wash and dry produce.
Trim and slice mushrooms into ¼-inch-thick pieces. (Skip if your mushrooms are pre-sliced!) Trim and thinly slice scallions, separating whites from greens.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes.
Turn off heat; transfer to a paper-towel-lined plate. Wash out pan.
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1 cup pasta cooking water, then drain.
While pasta cooks, melt 2 TBSP plain butter (4 TBSP for 4 servings) in pan used for mushrooms over medium-high heat. Add scallion whites and cook until just softened, 1 minute.
Add flour and cook, stirring, until lightly browned, 1-2 minutes.
Whisk in milk and ¼ cup reserved pasta cooking water (½ cup for 4), breaking up any flour clumps. Simmer until slightly thickened, 3-4 minutes.
Stir cream cheese into pan with sauce until melted and combined.
Stir in mushrooms, drained cavatappi, and garlic herb butter. Season with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.
Divide pasta between bowls and sprinkle with Parmesan and scallion greens. Serve.
