Creamy Truffle Mushroom Penne with Italian Salad

This creamy truffle mushroom penne is the ultimate comfort food for mushroom lovers. Al dente pasta is coated in a luscious sauce made with cream cheese, sour cream, Parmesan and a hint of truffle zest, creating a deeply savory and indulgent dish. The earthy mushrooms add texture, while the truffle brings an elegant aroma that elevates every bite.

To balance the richness, serve this pasta with a crisp side salad of mixed greens, shaved carrots, crunchy croutons and a tangy Italian dressing. It’s a complete meal that feels special enough for a dinner party yet simple enough for a weeknight treat.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 g Truffle ZestView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

1 unit CroutonsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Italian DressingView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim and slice mushrooms into ¼-inch thick pieces.
2. Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water, then drain.
3. Meanwhile, trim, peel and thinly slice carrot on a diagonal. Add to a medium bowl along with mixed greens. Set aside.
4. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned, 4-5 minutes. Add scallion whites; cook until slightly softened and mushrooms are slightly crisp, 2-3 minutes more. Reduce heat to medium. Season with salt and pepper.
5. Stir in cream cheese, sour cream and ¼ cup reserved pasta cooking water. Add truffle zest (start with ½ tsp, add more for stronger flavor). Season with pepper and ½ tsp salt. Stir in penne, another ¼ cup reserved pasta cooking water and 1 tbsp butter. Add half the Parmesan (save the rest for serving); stir until pasta is coated in a creamy sauce. Season with salt and pepper. Turn off heat. If needed, stir in more reserved pasta cooking water 1 tbsp at a time.
6. Add croutons to bowl with salad; toss with dressing. Divide between plates. Divide pasta between bowls and sprinkle with scallion greens and remaining Parmesan. Garnish with remaining truffle zest to taste and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like fusilli or rigatoni works well. Adjust cooking time according to package directions.

Is this recipe vegetarian?

Yes, it is completely vegetarian. For a vegan version, use plant-based cream cheese, sour cream and butter and omit Parmesan or use a vegan alternative.

Can I make this ahead of time?

The pasta is best served fresh, but you can prep the vegetables and dressing in advance. Reheat the pasta gently with a splash of water or milk to restore creaminess.