Creamy Mushroom Penne with Pork Meatballs

If you love mushrooms, this pasta is for you. Earthy, savory mushrooms form the backbone of a creamy sauce that coats every piece of penne. Tender pork meatballs seasoned with Italian herbs add heartiness, while a sprinkle of Parmesan and chili flakes brings a perfect finish.

This dish is all about umami-mushrooms, pork and dairy are a classic trio. Ready in about 35 minutes, it’s a satisfying weeknight meal that feels special.

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Ingredients

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 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 and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry all produce. Thinly slice the mushrooms. Trim and thinly slice the scallions, separating the white parts from the green. Mince or grate the garlic.
2. Once the water is boiling, add the penne and cook until al dente, 9-11 minutes. Reserve 1/2 cup of the 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, 1/2 teaspoon salt and a pinch of pepper. Mix gently and form into 1-inch meatballs.
4. Heat a large drizzle of olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned all over and cooked through, 12-14 minutes (reduce heat if browning too quickly). Remove the meatballs from the pan and set aside. Wipe out the skillet.
5. Heat another drizzle of olive oil in the same skillet 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, 1/4 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 skillet with the sauce; toss to coat. If needed, add more reserved pasta water a splash at a time until the pasta is coated in a creamy sauce. 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 or fusilli works well in this recipe.

Can I substitute the ground pork?

Ground chicken, turkey or beef can be used instead of pork. Adjust cooking time as needed.

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.