Creamy Dreamy Mushroom Gemelli

Creamy Dreamy Mushroom Gemelli

with Scallions and Parmesan

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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.


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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


8 ounce

Cremini Mushrooms

6 ounce

Gemelli Pasta


1 tablespoon



6.75 ounce



2 tablespoon

Cream Cheese


2 tablespoon

Garlic Herb Butter


¼ cup

Parmesan Cheese


Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3180 kJ
Calories760 kcal
Fat40 g
Saturated Fat22 g
Carbohydrate80 g
Sugar10 g
Dietary Fiber4 g
Protein22 g
Cholesterol95 mg
Sodium360 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim and thinly slice mushrooms into ¼-inch-thick pieces.


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-towellined plate. Rinse and wipe out pan.


Once water is boiling, add gemelli to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.


Meanwhile, 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, 30 seconds to 1 minute. Add flour and cook, stirring, until lightly browned, 1-2 minutes. Whisk in milk and ⅓ cup pasta cooking water (½ cup for 4), making sure to eliminate any flour clumps. Let simmer until slightly thickened, 3-4 minutes.


Stir cream cheese into pan with sauce until melted. Stir in mushrooms, gemelli, and garlic herb butter. Season with salt and pepper. TIP: If needed, stir in 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.