Triple Mushroom Truffle Penne with Garlicky Panko Crunch

Treat yourself to a luxurious pasta night with this mushroom-packed penne. Tender pasta is tossed in a silky sauce made with sautéed button mushrooms, cream cheese, Parmesan and a hint of truffle zest. A swirl of butter and a dusting of truffle take the umami flavors to the next level.

Top it all off with crunchy, garlicky panko breadcrumbs for a delightful contrast in texture. Pair with a glass of wine and enjoy a restaurant-worthy meal in just 20 minutes.

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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 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 (use the rest later). Cook until fragrant, 30 seconds. Season with salt and pepper. Turn off heat; 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 large 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 TBSP butter (2 TBSP for 4) into pan with mushrooms. Cook 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 sauce until coated, adding water a splash at a time until creamy. Divide between bowls; top with scallion greens and remaining Parmesan. Sprinkle with garlicky panko and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

Is truffle zest necessary?

Truffle zest adds a distinct earthy flavor, but you can omit it or substitute with a drizzle of truffle oil.

Can I make this dish vegan?

Use vegan cream cheese, plant-based butter and nutritional yeast instead of Parmesan. Omit the truffle zest if not vegan-friendly.