Creamy Dreamy Mushroom Fusilli

🥘 Ingredients

• Parmesan cheese
  6 tbsp
• button mushrooms
  1 lb
• cavatappi
  14 oz
• cream cheese
  4 tbsp
• flour
  2 tbsp
• garlic herb butter
  4 tbsp
• gluten-free fresh fusilli
  14 oz
• milk
  2 unit
• scallions
  2 unit

🍳 Cookware

• large pan

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry produce. Trim and slice button mushrooms into ¼-inch-thick pieces. (Skip if your mushrooms are pre-sliced!) Trim and thinly slice scallions , separating whites from greens.

   button mushrooms: 1 lb, scallions: 2 unit
2. 

   2

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned and slightly crispy, ⏱️ 5 minutes . Turn off heat; transfer to a paper-towel-lined plate. Wash out pan.
3. 

   3

   Once water is boiling, add cavatappi (or gluten-free fresh fusilli ) to pot. Cook, stirring occasionally, until al dente, ⏱️ 9 minutes . Reserve 1 cup pasta cooking water, then drain.

   cavatappi: 14 oz, gluten-free fresh fusilli: 14 oz
4. 

   4

   While pasta cooks, melt 2 TBSP plain butter (4 TBSP for 4 servings) in pan used for mushrooms over medium-high heat. Add scallion whites and cook until just softened, ⏱️ 1 minute . Add flour and cook, stirring, until lightly browned, ⏱️ 1 minute . Whisk in milk and ¼ cup reserved pasta cooking water (½ cup for 4), breaking up any flour clumps. Simmer until slightly thickened, ⏱️ 3 minute .

   flour: 2 tbsp, milk: 2 unit
5. 

   5

   Stir cream cheese into pan with sauce until melted and combined. Stir in mushrooms, drained cavatappi, and garlic herb butter . Season with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.

   cream cheese: 4 tbsp, garlic herb butter: 4 tbsp
6. 

   6

   Divide pasta between bowls and sprinkle with Parmesan cheese and scallion greens. Serve.

   Parmesan cheese: 6 tbsp