Creamy Tofu & Mushroom Cavatappi

Name: Creamy Tofu & Mushroom Cavatappi with Parmesan & Scallions
Total time: 25 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 4 ounce Button Mushrooms; 2 unit Scallions; 1 clove Garlic; 6 ounce Cavatappi Pasta; 1 unit Tofu; 1 tablespoon Italian Seasoning; 4 ounce Cream Sauce Base; 1 unit Mushroom Stock Concentrate; 3 tablespoon Parmesan Cheese; Olive Oil; Butter; Salt; Pepper

with Parmesan & Scallions

Recipe Development TeamUpdated on October 07, 2025

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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 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.

Tags:

Veggie

•High Protein

•Easy Prep

Allergens:

Wheat

•Soy

•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 Time25 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

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

/ per serving

Calories840 kcal

Fat43 g

Saturated Fat19 g

Carbohydrate76 g

Sugar7 g

Dietary Fiber8 g

Protein34 g

Cholesterol80 mg

Sodium660 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

•Large Pot

•Strainer

•Large Pan

•Paper Towel

Instructions

PDF

• 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.