Creamy Mushroom Fusilli with Parmesan and Scallions

If you love mushrooms, this pasta is for you. Loaded with sliced cremini mushrooms, it brings deep, earthy flavors to every bite. The springy fusilli spirals are coated in a creamy garlic herb sauce, with a generous sprinkle of Parmesan cheese. Mushrooms, pasta and dairy are a perfect trio, making this dish an umami bomb that will shine at your dinner table.

This recipe is simple and convenient, using pre-measured ingredients for a hassle-free cooking experience. Ready in about 30 minutes, it’s a satisfying weeknight meal that feels indulgent.

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Ingredients

1 unit ScallionsView ingredient guideLike ingredientDislike ingredient

8 ounce Cremini MushroomsView ingredient guideLike ingredientDislike ingredient

ounce Fusilli PastaView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a medium pot of salted water to a boil. Trim and thinly slice scallions, separating greens and whites. Cut mushrooms into thin slices, about ¼ inch thick.
2. Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, tossing occasionally, until browned and slightly crisp, 5-7 minutes. Remove from pan and transfer to a paper-towel-lined plate. Rinse out pan and wipe dry.
3. Once water boils, add fusilli to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Scoop out 1 cup pasta cooking water, then drain.
4. Lower heat under the pan used for mushrooms to medium and add 2 tablespoons butter. Once melted, add scallion whites and cook until just softened, 1-2 minutes. Add flour and stir to combine. Cook, stirring often, until flour loses its raw smell, about 2 minutes. Whisk in milk and ⅓ cup pasta cooking water, making sure to eliminate any clumps. Let simmer until slightly thickened, 3-4 minutes.
5. Add cream cheese to pan and stir to melt, then stir in mushrooms and fusilli. Stir garlic herb butter into pan. Season with salt and pepper. If the sauce is very thick, add more pasta cooking water 1 tablespoon at a time until loose and creamy.
6. Divide pasta between plates and sprinkle with Parmesan. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use other mushrooms instead of cremini?

Yes, you can substitute cremini with white button mushrooms or a mix of wild mushrooms for different flavors.

Can I make this dish gluten-free?

Absolutely! Use gluten-free fusilli and a gluten-free flour blend for the roux.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or water.