Creamy Dreamy Mushroom Fusilli

Name: Creamy Dreamy Mushroom Fusilli with Scallions and Parmesan
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Scallions; 8 ounce Cremini Mushrooms; ounce Fusilli Pasta; 1 tablespoon Flour; 6.75 ounce Milk; 2 tablespoon Cream Cheese; 2 tablespoon Garlic Herb Butter; ¼ cup Parmesan Cheese; 1 tablespoon Olive Oil; 2 tablespoon Butter; Salt; Pepper

with Scallions and Parmesan

Recipe Development TeamPublished on August 31, 2018

4.3

(882 customers rated)

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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 fusilli 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.

Allergens:

Gluten

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Scallions

8 ounce

Cremini Mushrooms

ounce

Fusilli Pasta

(Contains: Gluten)

1 tablespoon

Flour

(Contains: Gluten)

6.75 ounce

Milk

(Contains: Milk)

2 tablespoon

Cream Cheese

(Contains: Milk)

2 tablespoon

Garlic Herb Butter

(Contains: Milk)

¼ cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3264 kJ

Calories780 kcal

Fat42 g

Saturated Fat23 g

Carbohydrate81 g

Sugar11 g

Dietary Fiber4 g

Protein23 g

Cholesterol95 mg

Sodium410 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Large Pan

•Paper Towel

•Strainer

Instructions

Wash and dry all produce. Bring a medium pot of salted water to a boil. Trim, then thinly slice scallions, separating greens and whites. Cut mushrooms into thin slices (about ¼ inch thick).

Heat 1 TBSP olive oil in a large pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, tossing occasionally, until browned and a little crisp, 5-7 minutes. Remove from pan and transfer to a paper-towel-lined plate. Rinse out pan and wipe dry.

Once water boils, add fusilli to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Scoop out 1 cup pasta cooking water, then drain.

Lower heat under pan used for mushrooms to medium and add 2 TBSP plain butter. Once melted, add scallion whites and cook until just softened, 1-2 minutes. Add flour and stir to combine. Cook, stirring often, until flour loses its raw smell, about 2 minutes. Whisk in milk and ⅓ cup pasta cooking water, making sure to eliminate any flour clumps. Let simmer until slightly thickened, 3-4 minutes.

Add cream cheese to pan and stir to melt, then stir in mushrooms and fusilli. Stir garlic herb butter into pan. Season with salt and pepper. TIP: Everything should be coated in a loose, creamy sauce. If very thick, add more pasta cooking water 1 TBSP at a time.