Creamy Tofu & Mushroom Cavatappi

🥘 Ingredients

• butter
  2 tbsp
• button mushrooms
  2 unit
• cavatappi pasta
  8 oz
• cream sauce base
  1 unit
• garlic
  2 cloves
• italian seasoning
  1 tbsp
• mushroom stock concentrate
  1 unit
• olive oil
  2 tbsp
• parmesan cheese
  ½ cup
• pepper
  1 tsp
• salt
  1 tsp
• scallions
  2 unit
• tofu
  1 unit

🍳 Cookware

• large pot
• strainer
• large pan
• paper towel

1. 

   1

   button mushrooms scallions garlic cavatappi pasta tofu italian seasoning cream sauce base mushroom stock concentrate parmesan cheese olive oil butter salt pepper

   button mushrooms: 2 unit, scallions: 2 unit, garlic: 2 cloves, cavatappi pasta: 8 oz, tofu: 1 unit, italian seasoning: 1 tbsp, cream sauce base: 1 unit, mushroom stock concentrate: 1 unit, parmesan cheese: ½ cup, olive oil: 2 tbsp, butter: 2 tbsp, salt: 1 tsp, pepper: 1 tsp
2. 

   2

   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 garlic.
3. 

   3

   Once water is boiling, add cavatappi pasta to pot. Cook until al dente, ⏱️ 10 minutes . Reserve ½ cup pasta cooking water, then drain using a strainer .
4. 

   4

   Meanwhile, heat a drizzle of olive oil and 1 tbsp butter in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and softened, ⏱️ 3 minutes . Push to one side of pan; add another drizzle of olive oil to empty side.
5. 

   5

   While mushrooms cook, drain tofu and pat dry with a paper towel . Crumble or chop tofu; season all over with italian seasoning, salt, and pepper. Once mushrooms are browned and softened, add tofu to empty side of pan; cook, stirring occasionally, until browned and heated through, ⏱️ 5 minutes . Stir in scallion whites and garlic; cook until fragrant, ⏱️ 1 minute .
6. 

   6

   Add cream sauce base and mushroom stock concentrate to pan. Stir to combine. Bring to a simmer, then reduce heat to low. Season with salt and pepper.
7. 7

   Add drained cavatappi, half the parmesan cheese, and 1 tbsp butter to pan; toss to coat. If needed, stir in reserved pasta cooking 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 cheese. Serve.