Creamy Truffle Mushroom Penne with Italian Side Salad

This creamy truffle mushroom penne is the ultimate comfort food for mushroom lovers. Al dente pasta is enveloped in a velvety sauce made with sautéed button mushrooms, cream cheese, sour cream and a hint of truffle seasoning. The earthy, savory flavors are perfectly balanced, making every bite a delight.

To round out the meal, a simple Italian side salad with mixed greens, crunchy croutons, shredded carrots and a tangy Italian dressing adds freshness and texture. It’s a complete dinner that feels elegant yet comes together in under an hour.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit CroutonsView ingredient guideLike ingredientDislike ingredient

2 g Truffle SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Italian DressingView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
2. While the pasta cooks, heat 1 tsp cooking oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until golden brown and tender, about 5-7 minutes. Season with salt and pepper.
3. Reduce heat to medium. Add the butter, cream cheese, sour cream and truffle seasoning to the skillet. Stir until the cream cheese is melted and the sauce is smooth. If the sauce is too thick, add a splash of reserved pasta water.
4. Add the cooked penne and half the Parmesan cheese to the skillet. Toss to coat the pasta evenly. Adjust seasoning with salt and pepper. Keep warm.
5. In a large bowl, combine the mixed greens, shredded carrot, croutons and Italian dressing. Toss to coat.
6. Divide the pasta among plates. Top with remaining Parmesan cheese and sliced scallions. Serve the salad on the side.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

Is this recipe vegetarian?

Yes, it is completely vegetarian. For a vegan version, use plant-based cream cheese, sour cream and skip the Parmesan.

How do I store leftovers?

Store the pasta and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the pasta gently on the stovetop with a splash of water.