Creamy Truffle Mushroom Penne with Garlic Panko Crumb

Treat yourself to a bowl of pure comfort with this decadent mushroom penne pasta. We’ve packed it with earthy sautéed button mushrooms, a silky cream cheese and Parmesan sauce and a hint of truffle seasoning for that extra touch of luxury. The crunchy garlic panko crumb on top adds the perfect contrast to the creamy noodles.

Ready in just 20 minutes, this dish feels like a special occasion but is simple enough for a weeknight. Pair it with a glass of white wine and enjoy a restaurant-quality meal at home.

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Ingredients

2 g Truffle SeasoningView ingredient guideLike ingredientDislike ingredient

16 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 (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 ⅓ cup water (½ 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 seasoning 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.

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