Creamy Mushroom Fusilli with Parmesan and Scallions

If you love mushrooms, this pasta is for you. It’s packed with sliced cremini mushrooms that bring deep, earthy flavor to every bite. The springy fusilli spirals are coated in a creamy garlic herb sauce, with a final sprinkle of Parmesan cheese that ties everything together.

This dish is an umami bomb that will make waves at your dinner table. It’s simple, convenient and delicious-perfect for a quick weeknight meal that feels special.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

8 ounce Cremini MushroomsView ingredient guideLike ingredientDislike ingredient

6 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView 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. Slice mushrooms into 1/4-inch thick pieces.
2. Heat 1 tbsp 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 and wipe the pan dry.
3. Once water boils, add fusilli and cook until al dente, 9-11 minutes. Reserve 1 cup pasta water, then drain.
4. Return the pan to medium heat and add 2 tbsp butter. When melted, add scallion whites and cook until softened, 1-2 minutes. Stir in flour and cook for 2 minutes, stirring often. Whisk in milk and 1/3 cup reserved pasta water, breaking up any clumps. Simmer until slightly thickened, 3-4 minutes.
5. Add cream cheese and stir until melted. Add the cooked mushrooms and fusilli, then stir in garlic herb butter. Season with salt and pepper. If the sauce is too thick, add more pasta water 1 tbsp at a time until creamy.
6. Divide pasta between plates, sprinkle with Parmesan and garnish with scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute fusilli with other short pasta like penne, farfalle or rotini. Cooking times may vary slightly.

Can I make this dish dairy-free?

You can try using dairy-free alternatives for butter, cream cheese and milk, but the flavor and texture will change. The Parmesan can be omitted or replaced with a dairy-free substitute.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk or water to restore creaminess.