Creamy Mushroom Truffle Penne with Garlic Panko Crumb

Treat yourself to a restaurant-worthy pasta dinner that comes together in just 20 minutes. This creamy mushroom truffle penne features tender penne tossed in a silky sauce made with sautéed button mushrooms, cream cheese, Parmesan and a hint of truffle zest. A crunchy garlic panko topping adds the perfect contrast to the rich, umami-packed sauce.

Whether you’re looking for a quick weeknight meal or a comforting dish to impress guests, this recipe delivers deep savory flavors with minimal effort. Serve with a glass of wine and enjoy a truly indulgent experience.

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Ingredients

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 g Truffle ZestView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

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 (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. Dice tomato.
2. Melt 1 TBSP butter (2 TBSP for 4 servings) 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 (you’ll use the rest later). Cook until just fragrant, 30 seconds. Season with salt and pepper. Turn off heat; transfer to a small bowl. Wipe out pan.
3. Add penne to pot of boiling water. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.
4. While pasta cooks, heat a large drizzle of olive oil in same pan over medium-high heat. Stir in 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 TBSP butter (2 TBSP for 4 servings) into pan with mushrooms. Cook, stirring, until fragrant, 30 seconds. Stir in stock concentrate, cream cheese, half the Parmesan (save the rest for serving) and 1/3 cup water (1/2 cup for 4). Cook, stirring, until combined and creamy, 2-3 minutes. Turn off heat. Stir in tomato, another 1 TBSP butter (2 TBSP for 4) and truffle zest to taste. Season with salt and pepper.
6. Stir drained penne into pan with sauce until thoroughly coated, adding water a splash at a time until sauce reaches a creamy consistency. Divide between bowls; top with scallion greens and remaining Parmesan. Sprinkle with as much garlicky panko as you like and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like fusilli or rigatoni works well with this creamy sauce.

How do I make this dish vegan?

Use vegan cream cheese, plant-based butter and nutritional yeast instead of Parmesan. Omit the cheese or use a vegan alternative.

Can I prepare the panko topping ahead?

Yes, the garlicky panko can be made in advance and stored in an airtight container at room temperature for up to 2 days.