Mushroom Truffle Gluten-Free Fusilli

🥘 Ingredients

• Parmesan cheese
  6 tbsp
• butter
  1 tbsp
• button mushrooms
  1 lb
• cream cheese
  1/2 c
• garlic powder
  2 tsp
• gluten-free fresh fusilli pasta
  14 oz
• mushroom stock concentrate
  2 unit
• olive oil
• panko breadcrumbs
  ½ cup
• penne pasta
  14 oz
• pepper
• salt
• scallions
  4 unit
• tomato
  2 unit
• truffle seasoning
  2 g
• water
  ⅓ cup

🍳 Cookware

• medium pot
• large pan
• small bowl
• strainer

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry produce. Trim and quarter button mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions , separating whites from greens. Dice tomato .

   button mushrooms: 1 lb, scallions: 4 unit, tomato: 2 unit
2. 

   2

   Melt butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko breadcrumbs ; cook, stirring, until golden and toasted ⏱️ 2-3 minutes . Stir in half the garlic powder (you'll use the rest later). Cook until just fragrant ⏱️ 30 seconds . Season with salt and pepper . Turn off heat; transfer to a small bowl . Wipe out pan.

   butter: 1 tbsp, panko breadcrumbs: ½ cup, garlic powder: 2 tsp, salt, pepper
3. 

   3

   Add gluten-free fresh fusilli pasta (the penne pasta ) to the pot of boiling water. Cook, stirring occasionally, until al dente ⏱️ 9-11 minutes . Drain through a strainer .

   gluten-free fresh fusilli pasta: 14 oz, penne pasta: 14 oz
4. 

   4

   While pasta cooks, heat a large drizzle of olive oil in the same pan over medium-high heat. Stir in mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and tender ⏱️ 5-7 minutes . Reduce heat to medium.

   olive oil
5. 

   5

   Stir scallion whites, remaining garlic powder, and 1 TBSP butter (2 TBSP for 4 servings) into the pan with mushrooms. Cook, stirring, until fragrant ⏱️ 30 seconds . Stir in mushroom stock concentrate , cream cheese , half the Parmesan cheese (save the rest for serving), and water (½ cup for 4). Cook, stirring, until combined and creamy ⏱️ 2-3 minutes . Turn off heat. Stir in tomato, another 1 TBSP butter (2 TBSP for 4), and truffle seasoning to taste. Season with salt and pepper.

   mushroom stock concentrate: 2 unit, cream cheese: 1/2 c, Parmesan cheese: 6 tbsp, water: ⅓ cup, truffle seasoning: 2 g
6. 

   6

   Stir drained penne into the pan with the sauce until thoroughly coated, adding water a splash at a time until the sauce reaches a creamy consistency. Divide between bowls; top with scallion greens and remaining Parmesan. Sprinkle with as much garlicky panko as you like and serve.