Creamy Dreamy Mushroom Fusilli

Name: Creamy Dreamy Mushroom Fusilli with Scallions and Parmesan
Yield: 2 servings
Ingredients: 1 unit Scallions; 8 oz Mushroom; oz Pasta; 1 tbsp All-Purpose Flour; 6 3/4 oz Milk; 2 tbsp Cream Cheese; 2 tbsp Garlic; 1/4 cup Parmesan Cheese; 1 tbsp Olive Oil; 2 tbsp Butter; Salt; Black Pepper

with Scallions and Parmesan

By Recipe0 System

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.

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 unit Scallions
8 oz Mushroom
oz Pasta
1 tbsp All-Purpose Flour
6 3/4 oz Milk
2 tbsp Cream Cheese
2 tbsp Garlic
1/4 cup Parmesan Cheese
1 tbsp Olive Oil
2 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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).
2

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.
3

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.
4

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.
5

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.
6

Divide pasta between plates and sprinkle with Parmesan. Garnish with scallion greens and serve.