Truffle Mushroom Penne with Garlic Panko Crunch

Treat yourself to a bowl of pure comfort with this creamy truffle mushroom penne. The sauce is silky and savory, made with sautéed button mushrooms, cream cheese and Parmesan, then finished with a swirl of butter and a touch of truffle zest for that extra umami kick.

A crunchy garlic panko topping adds the perfect contrast, making every bite a delight. Ready in just 20 minutes, this pasta is ideal for a quick yet luxurious dinner. Pair it with a glass of wine and enjoy a restaurant-worthy meal at home.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView 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; cook until fragrant, 30 seconds. Season with salt and pepper. 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 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 until fragrant, 30 seconds. Stir in stock concentrate, cream cheese, half the Parmesan (save rest for serving) and 1/3 cup water (1/2 cup for 4). Cook until 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.

Can I make this dish vegetarian?

It is already vegetarian. For a vegan version, use dairy-free cream cheese and Parmesan and substitute butter with olive oil.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.