Creamy Dreamy Mushroom Fusilli
with Scallions and Parmesan
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.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Scallions
8
Mushrooms
Fusilli
(Contains Cereals containing gluten May contain Soya)
1
Flour
(Contains Cereals containing gluten)
6.75
Milk
(Contains Milk)
2
Cream Cheese
(Contains Milk)
2
Garlic Herb Butter
(Contains Milk)
¼
Parmesan Cheese
(Contains Milk)
2
Butter
(Contains Milk)
Not included in your delivery
1
Olive Oil
Salt
Pepper
Nutritional information
Utensils
Instructions
Wash and dry all produce. Bring a medium pot of salted water to a boil. Trim, then thinly slice scallions, separating greens and whites. Cut mushrooms into thin slices (about ¼ inch thick).
Heat 1 TBSP olive oil in a large pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, tossing occasionally, until browned and a little crisp, 5-7 minutes. Remove from pan and transfer to a paper-towel-lined plate. Rinse out pan and wipe dry.
Once water boils, add fusilli to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Scoop out 1 cup pasta cooking water, then drain.
Lower heat under pan used for mushrooms to medium and add 2 TBSP plain butter. Once melted, add scallion whites and cook until just softened, 1-2 minutes. Add flour and stir to combine. Cook, stirring often, until flour loses its raw smell, about 2 minutes. Whisk in milk and ⅓ cup pasta cooking water, making sure to eliminate any flour clumps. Let simmer until slightly thickened, 3-4 minutes.
Add cream cheese to pan and stir to melt, then stir in mushrooms and fusilli. Stir garlic herb butter into pan. Season with salt and pepper. TIP: Everything should be coated in a loose, creamy sauce. If very thick, add more pasta cooking water 1 TBSP at a time.
Divide pasta between plates and sprinkle with Parmesan. Garnish with scallion greens and serve.
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