Creamy Dreamy Mushroom Fusilli

Name: Creamy Dreamy Mushroom Fusilli with Scallions and Parmesan
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 Scallions; 8 Mushrooms; Fusilli; 1 Flour; 6.75 Milk; 2 Cream Cheese; 2 Garlic Herb Butter; ¼ Parmesan Cheese; 1 Olive Oil; 2 Butter; Salt; Pepper

with Scallions and Parmesan

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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 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.

Tags:

Nut free

•Eggs not included

Allergens:

Cereals containing gluten

•Milk

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.

Total30 minutes

Active

DifficultyEasy

Ingredients

serving amount

Scallions

Mushrooms

Fusilli

(Contains: Cereals containing gluten May contain traces of: Soya)

Flour

(Contains: Cereals containing gluten)

6.75

Milk

(Contains: Milk)

Cream Cheese

(Contains: Milk)

Garlic Herb Butter

(Contains: Milk)

Parmesan Cheese

(Contains: Milk)

Butter

(Contains: Milk)

Not included in your delivery

Olive Oil

Salt

Pepper

Nutritional information

/ per serving

Energy (kJ)3264 kJ

Energy (kcal)780 kcal

Fat42 g

of which saturates23 g

Carbohydrate81 g

of which sugars11 g

Protein23 g

Salt410 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Pot

•Large Frying Pan

•Paper Towel

•Strainer

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.