Creamy Mushroom Penne with Italian 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. We’ve added tender, Italian-spiced pork meatballs and a sprinkle of Parmesan to make it a satisfying meal.

This dish is all about umami – from the mushrooms to the meatballs to the savory cream sauce. It comes together quickly in one pan, making it perfect for a cozy weeknight dinner. Get ready for a bowl of pure comfort.

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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 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView 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. Bring a large pot of salted water to a boil. Wash and dry all produce. Thinly slice the mushrooms. Thinly slice the scallions, separating white and green parts. Peel and mince the garlic.
2. Once the water is boiling, add the penne and cook until al dente, 9-11 minutes. Reserve ½ cup of pasta cooking water, then drain the pasta.
3. While the pasta cooks, in a medium bowl, combine the ground pork, panko, Italian seasoning, 1 tablespoon of water, salt (about ½ teaspoon kosher salt) and pepper. Mix gently and form into 1-inch meatballs.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the meatballs and cook, turning occasionally, until browned all over and cooked through, 12-14 minutes. (If browning too quickly, lower the heat.) Remove the meatballs from the pan and set aside. Wipe out the pan.
5. Heat another drizzle of olive oil in the same pan over medium heat. Add the mushrooms, scallion whites and garlic; season with salt and pepper. Cook, stirring, until softened, 2-4 minutes. Stir in the sour cream, cream cheese, mushroom stock concentrate, ¼ cup of the reserved pasta water and 2 tablespoons of butter. Bring to a simmer and cook until slightly thickened, 2-3 minutes. Turn off the heat and season with salt and pepper.
6. Add the cooked penne and meatballs to the pan with the sauce and toss to coat. If the sauce seems too thick, add more reserved pasta water a splash at a time until creamy. Divide the pasta among bowls, top with Parmesan and scallion greens and sprinkle with chili flakes to taste. Serve immediately.

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 dish dairy-free?

You can substitute the sour cream and cream cheese with dairy-free alternatives and use a plant-based butter. The sauce may be slightly less creamy but still delicious.

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 or milk to loosen the sauce.