Truffle Mushroom Pasta with Garlic Panko Crumb

This creamy truffle mushroom pasta is a quick and indulgent dinner that comes together in just 20 minutes. Sautéed button mushrooms are simmered in a rich sauce made with cream cheese, Parmesan and mushroom stock, then finished with a swirl of butter and a dusting of truffle seasoning.

A crunchy garlic panko topping adds the perfect contrast to the silky pasta. Serve this dish with a glass of wine for a restaurant-worthy meal at home.

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Ingredients

2 g Truffle SeasoningView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Fusilli PastaView ingredient guideLike ingredientDislike ingredient

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.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free?

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

What can I substitute for truffle seasoning?

A drizzle of truffle oil or extra Parmesan can add similar umami.

Can I make this dish vegan?

Use vegan cream cheese, butter and Parmesan and omit the panko or use gluten-free panko.