Creamy Tofu & Mushroom Cavatappi
with Parmesan & Scallions
- Wheat
- Soy
- Milk
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 pan-roasted chopped chicken seasoned with Italian herbs, springy cavatappi spirals, a creamy sauce, and a sprinkling of Parmesan cheese and scallions. Get ready for the oohs and ahhs from your lucky fellow diners.
Ingredients
4 ounce
Button Mushrooms
2 unit
Scallions
1 clove
Garlic
6 ounce
Cavatappi Pasta
(Contains: Wheat)
1 unit
Tofu
(Contains: Soy)
1 tablespoon
Italian Seasoning
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Mushroom Stock Concentrate
3 tablespoon
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
Olive Oil
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
• Once water is boiling, add cavatappi to pot. Cook until al dente, 9-11 minutes. • Reserve 1⁄2 cup pasta cooking water, then drain.
• Meanwhile, heat a drizzle of olive oil and 1 TBSP butter in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and softened, 2-3 minutes. • Push to one side of pan; add another drizzle of olive oil to empty side.
• While mushrooms cook, open package of chicken and drain off any excess liquid; season chicken all over with Italian Seasoning, salt, and pepper. • Once mushrooms are browned and softened, add chicken to empty side of pan; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • Stir in scallion whites and garlic; cook until fragrant, 1 minute.
• Add cream sauce base and stock concentrate to pan. Stir to combine. • Bring to a simmer, then reduce heat to low. Season with salt and pepper.
• Add drained cavatappi, half the Parmesan, and1 TBSP butter (2 TBSP for 4 servings) to pan; toss to coat. If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Taste and season with salt and pepper. • Divide between bowls; top with scallion greens and remaining Parmesan. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found the tofu version less satisfying; others enjoyed the substitution but wanted more creaminess and mushroom flavor.
- Ease of prep: Instructions for tofu were unclear; consider providing specific guidance on cooking tofu for this dish.
- Suggestions: Try with chicken for a different protein option. Add extra mushrooms and consider swapping green onions for chives 🍲.
Reviews from our home cooks
One of the first substitutions that actually tasted good, but it does feel like you're completely on your own to figure out how to make it work.
I tried the tofu because I did not want chicken sausage but it was not great; I would have much preferred a pork sausage option then this would have been amazing.
I'd like to know the macros for the dish with tofu. Those are readily available for the dish with chicken, but not with tofu.
I'd try it with chicken next time. I didn't think it was very creamy.
