Creamy Mushroom Penne with Pork Meatballs

If you love mushrooms, this pasta is for you. Sliced button mushrooms are the star, bringing deep, earthy flavor to a creamy sauce that coats every piece of penne. Tender pork meatballs seasoned with Italian herbs add hearty protein, while a sprinkle of Parmesan and chili flakes finishes the dish with a savory kick.

This recipe is perfect for a cozy dinner at home. The meatballs are pan-seared until golden, then simmered in a luscious sauce made with sour cream, cream cheese, and mushroom stock. Serve it straight from the pan for a satisfying meal that comes together in about 35 minutes.

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Ingredients

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
2. Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.
3. While pasta cooks, in a medium bowl, combine ground pork, panko, 1 teaspoon Italian seasoning, 1 tablespoon water, salt (about ½ teaspoon), and pepper. Form mixture into 1-inch meatballs.
4. Heat a large drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over and cooked through, 12-14 minutes. Lower heat if browning too quickly. Remove meatballs from pan and set aside. Wipe out pan.
5. Heat a drizzle of oil in the same pan over medium heat. Add mushrooms, scallion whites, and garlic; season with salt and pepper. Cook, stirring, until softened, 2-4 minutes. Stir in sour cream, cream cheese, stock concentrate, ¼ cup reserved pasta cooking water, and 2 tablespoons butter. Bring to a simmer and cook until slightly thickened, 2-3 minutes. Turn off heat. Season with salt and pepper.
6. Add drained penne and meatballs to pan with sauce; toss to coat. If needed, stir in more reserved pasta cooking water a splash at a time until penne is coated in a creamy sauce. Divide pasta between bowls; top with Parmesan and scallion greens. Sprinkle with chili flakes to taste and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like rigatoni, fusilli, or farfalle works well in this recipe.

Can I make this dairy-free?

You can substitute the sour cream, cream cheese, and Parmesan with dairy-free alternatives, and use olive oil instead of butter.

How do I store leftovers?

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