Creamy Mushroom Truffle Penne with Garlic Panko Crunch

Treat yourself to a restaurant-worthy pasta night with this decadent mushroom truffle penne. The combination of sautéed button mushrooms, creamy Parmesan sauce and a hint of truffle seasoning creates an unforgettable umami experience. A crunchy garlic panko topping adds the perfect contrast in texture.

Ready in just 20 minutes, this dish is ideal for a quick yet impressive weeknight dinner. Pair it with a glass of wine and enjoy the rich, savory flavors that will make you feel like you’re dining out.

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Ingredients

2 g Truffle SeasoningView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Trim and quarter mushrooms. Trim and thinly slice scallions, separating whites from greens. Dice tomato.
2. Melt 1 tablespoon butter in a large pan over medium-high heat. Add panko; cook, stirring, until golden and toasted, 2-3 minutes. Stir in half the garlic powder; cook until fragrant, 30 seconds. Season with salt and pepper. Transfer to a small bowl. Wipe out pan.
3. Add penne to boiling water. Cook until al dente, 9-11 minutes. Drain.
4. While pasta cooks, heat a drizzle of olive oil in the same pan over medium-high heat. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Reduce heat to medium.
5. Stir scallion whites, remaining garlic powder and 1 tablespoon butter into the pan. Cook until fragrant, 30 seconds. Stir in stock concentrate, cream cheese, half the Parmesan and ⅓ cup water. Cook until creamy, 2-3 minutes. Turn off heat. Stir in tomato, another 1 tablespoon butter and truffle seasoning to taste. Season with salt and pepper.
6. Stir drained penne into the sauce until well coated, adding water a splash at a time if needed. Divide between bowls. Top with scallion greens, remaining Parmesan and garlicky panko. Serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like fusilli or rigatoni works well.

Is there a substitute for truffle seasoning?

You can omit it or add a splash of truffle oil for a similar flavor.

Can I make this dish vegan?

Use vegan cream cheese, butter and Parmesan and skip the cheese topping.