Creamy Mushroom Gluten-Free Fusilli
with Scallions & Parmesan
- Wheat
- Milk
- Eggs
Gluten-free fusilli is tossed in a velvety cream cheese and milk sauce, built from a butter-flour roux with scallion whites and finished with garlic herb butter for depth. Browned, slightly crispy mushrooms are folded in for earthy richness. A sprinkle of Parmesan and fresh scallion greens complete each bowl.
Ingredients
ounce
Cavatappi Pasta
(Contains: Wheat)
8 ounce
Button Mushrooms
2 tablespoon
Cream Cheese
(Contains: Milk)
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)
7 ounce
Gluten-Free Fresh Fusilli Pasta
(Contains: Eggs)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
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 fusilli to pot; cook, stirring occasionally, until al dente, 2-3 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 fusilli, 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.
Customer reviews
Review summary
Updated on Apr 2026- Suggestions: Use your own gluten-free thickener if you need the dish to be completely gluten-free.
