---
title: Creamy Tofu & Mushroom Cavatappi
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/creamy-tofu-mushroom-cavatappi-68c12182271274b70f00cdaf
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: easy
allergens:
  - Wheat
  - Soy
  - Milk
tags:
  - Veggie
  - High Protein
  - Easy Prep
rating: 0
rating_count: 0
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Some found the tofu version less satisfying; others enjoyed the substitution but wanted more creaminess and mushroom flavor.
  - theme: Ease of prep
    text: Instructions for tofu were unclear; consider providing specific guidance on cooking tofu for this dish.
nutrition:
  calories: 840
  protein: 34
  fat: 43
  saturated fat: 19
  carbohydrates: 76
  sugar: 7
  fiber: 8
  cholesterol: 80
  sodium: 660
image: "https://images.recipes.furrysalamander.com/Mushroom%20Recipes/creamy-tofu-mushroom-cavatappi.avif"
---
Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice @button mushrooms{8%ounce}(skip if pre-sliced). Trim and thinly slice @scallions{2%unit}, separating whites from greens. Peel and mince or grate @garlic{2%clove}.

Once water is boiling, add @cavatappi pasta{12%ounce} to pot; cook until al dente ~{10%minutes}. Reserve ½ cup pasta cooking water, then drain.

Meanwhile, heat a drizzle of @olive oil{} and @butter{1%tbsp} in a #large pan{} over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and softened ~{2%minutes}. Push to one side of the pan; add another drizzle of olive oil to the empty side.

While mushrooms cook, open the package of chicken and drain off any excess liquid; season chicken all over with @Italian seasoning{2%tbsp}, salt, and pepper. Once mushrooms are browned and tender, add chicken to the empty side of the pan; cook, stirring occasionally, until chicken is cooked through ~{5%minutes}. Stir in scallion whites and garlic; cook until fragrant ~{1%minute}.

Add @cream sauce base{8%ounce} and @mushroom stock concentrate{2%unit} to the pan; stir to combine. Bring to a simmer, then reduce heat to low. Season with salt and pepper.

Add drained cavatappi, half the @Parmesan cheese{6%tbsp}, and @butter{1%tbsp} to the pan; toss to coat. If needed, stir in reserved pasta 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. Serve.