Creamy Tofu & Mushroom Cavatappi

🥘 Ingredients

• Italian seasoning
  2 tbsp
• Parmesan cheese
  6 tbsp
• butter
  2 tbsp
• button mushrooms (skip if pre-sliced)
  8 oz
• cavatappi pasta
  12 oz
• cream sauce base
  8 oz
• garlic
  2 clove
• mushroom stock concentrate
  2 unit
• olive oil
• scallions
  2 unit

🍳 Cookware

• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice button mushrooms . Trim and thinly slice scallions , separating whites from greens. Peel and mince or grate garlic .

   button mushrooms: 8 oz (skip if pre-sliced), scallions: 2 unit, garlic: 2 clove
2. 

   2

   Once water is boiling, add cavatappi pasta to pot; cook until al dente ⏱️ 10 minutes . Reserve ½ cup pasta cooking water, then drain.

   cavatappi pasta: 12 oz
3. 

   3

   Meanwhile, heat a drizzle of olive oil and butter in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and softened ⏱️ 2 minutes . Push to one side of the pan; add another drizzle of olive oil to the empty side.

   olive oil, butter: 1 tbsp
4. 

   4

   While mushrooms cook, open the package of chicken and drain off any excess liquid; season chicken all over with Italian seasoning , salt, and pepper. Once mushrooms are browned and tender, add chicken to the empty side of the pan; cook, stirring occasionally, until chicken is cooked through ⏱️ 5 minutes . Stir in scallion whites and garlic; cook until fragrant ⏱️ 1 minute .

   Italian seasoning: 2 tbsp
5. 

   5

   Add cream sauce base and mushroom stock concentrate to the pan; stir to combine. Bring to a simmer, then reduce heat to low. Season with salt and pepper.

   cream sauce base: 8 oz, mushroom stock concentrate: 2 unit
6. 

   6

   Add drained cavatappi, half the Parmesan cheese , and butter to the pan; toss to coat. If needed, stir in reserved pasta water a splash at a time until pasta is coated in a creamy sauce. Taste and season with salt and pepper. Divide between bowls; top with scallion greens and remaining Parmesan. Serve.

   Parmesan cheese: 6 tbsp, butter: 1 tbsp