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.
Garlic Herb Butter(ContainsMilk)
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.