Mushroom Truffle Gluten-Free Fusilli

🥘 Ingredients

• butter
  2 tbsp
• button mushrooms
  10 oz
• cream cheese
  2 oz
• garlic powder
  1 tsp
• gluten-free fresh fusilli pasta
  8 oz
• mushroom stock concentrate
  1 unit
• olive oil
  1 tbsp
• panko breadcrumbs
  ½ cup
• parmesan cheese
  ½ cup
• salt
  1 tsp
• scallions
  2 unit
• tomato
  1 unit
• truffle seasoning
  1 unit
• water
  1 c

🍳 Cookware

• medium pot
• large pan

1. 

   1

   truffle seasoning button mushrooms cream cheese gluten-free fresh fusilli pasta parmesan cheese mushroom stock concentrate tomato panko breadcrumbs scallions garlic powder butter olive oil salt water

   truffle seasoning: 1 unit, button mushrooms: 10 oz, cream cheese: 2 oz, gluten-free fresh fusilli pasta: 8 oz, parmesan cheese: ½ cup, mushroom stock concentrate: 1 unit, tomato: 1 unit, panko breadcrumbs: ½ cup, scallions: 2 unit, garlic powder: 1 tsp, butter: 2 tbsp, olive oil: 1 tbsp, salt: 1 tsp, water: 1 c
2. 

   2

   Bring a medium pot of salted water to a boil. Wash and dry all produce.
3. 

   3

   Melt butter{1%tbsp} in a large pan over medium-high heat. Add panko breadcrumbs; cook, stirring, until golden and toasted, ⏱️ 3 minutes .
4. 

   4

   Add gluten-free fresh fusilli pasta to pot of boiling water. Cook, stirring occasionally, until al dente, ⏱️ 10 minutes . Drain.
5. 

   5

   While pasta cooks, heat olive oil in same pan over medium-high heat. Stir in button mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and tender, ⏱️ 6 minutes . Reduce heat to medium.
6. 

   6

   Stir scallion whites, garlic powder, and butter{1%tbsp} into pan with mushrooms. Cook, stirring, until fragrant, ⏱️ 30 seconds .
7. 7

   Stir drained pasta into pan with cream cheese, parmesan cheese, mushroom stock concentrate, and truffle seasoning until thoroughly coated, adding water a splash at a time until sauce reaches a creamy consistency. Serve topped with tomato and remaining scallions.