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One-Pot Southwest Pulled Mushroom Fusilli

One-Pot Southwest Pulled Mushroom Fusilli

with Gluten-Free Fresh Pasta, BBQ Sauce, Crispy Onions & Cilantro
Courtney Laga
Courtney LagaUpdated on July 15, 2026
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Calories
: 
1040 kcal
Protein
: 
28g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Soy
  • Milk
  • Eggs

This one-pot pasta is an easy meatless main that's filled with bold Southwestern flair. Cavatappi pasta is combined with pulled mushrooms and bell peppers in a creamy, tomato-based sauce seasoned with a smoky Southwest spice blend. Cream cheese and melted pepper jack contribute richness to the sauce, and the pasta is finished with cilantro, a drizzle of BBQ sauce, and a sprinkling of crispy fried onions.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1 unit

Green Bell Pepper

2 unit

Veggie Stock Concentrate

4 tablespoon

BBQ Sauce

1 unit

Tomato Paste

ounce

Cavatappi Pasta

(Contains: Wheat)

1 unit

Plant-Based Pulled Mushrooms

(Contains: Soy)

4 tablespoon

Cream Cheese

(Contains: Milk)

7 ounce

Gluten-Free Fresh Fusilli Pasta

(Contains: Eggs)

½ cup

Pepper Jack Cheese

(Contains: Milk)

2 unit

Crispy Fried Onions

(Contains: Wheat)

1 teaspoon

Garlic Powder

1 tablespoon

Southwest Spice Blend

¼ ounce

Cilantro

Not included in your delivery

4 teaspoon (tsp)

Salt

2 teaspoon (tsp)

Cooking Oil

teaspoon (tsp)

Black Pepper

per serving
Calories1040 kcal
Fat53 g
Saturated Fat25 g
Carbohydrate102 g
Sugar22 g
Dietary Fiber17 g
Protein28 g
Cholesterol115 mg
Sodium2720 mg
Trans Fat1 g
Potassium960 mg
Calcium320 mg
Iron3.3 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.

Cooking Steps

PDF
Prep
1

  • Wash and dry produce.

  • Core, deseed, and dice bell pepper into ¼-inch pieces. Roughly chop pulled mushrooms. Roughly chop cilantro.

  • In a small bowl, combine tomato paste, Southwest Spice Blend, garlic powder, and stock concentrates.

Cook Peppers & Tomato Paste
2

  • Heat a large drizzle of oil in a medium pot (large pot for 4 servings) over medium heat. Add bell pepper, salt, and pepper; cook, stirring occasionally, until almost softened, 4-5 minutes.

  • Add tomato paste mixture and cook, stirring, until fragrant and darkened in color, 30-60 seconds.

Cook Pasta
3

  • Stir cavatappi and 3 cups water (6 cups for 4 servings) into pot with sauce mixture. Season with salt (we used 1 tsp; 2 tsp for 4). Increase heat under pot to medium high and bring to a simmer.

  • Cook, stirring frequently, until pasta is tender and sauce has thickened slightly, 10-12 minutes. TIP: Gently scrape pasta from bottom of pot if it begins to stick.

  • Turn off heat. Add cream cheese and stir until melted and combined. Stir in chopped mushrooms.

  • Sprinkle pepper jack over pasta. Cover pot off heat until cheese melts, 1-2 minutes.

Finish & Serve
4

  • Drizzle pasta with BBQ sauce; garnish with crispy fried onions and cilantro.

  • Divide pasta between plates and serve.

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