Truffle Mushroom Penne with Rib-Eye Steak and Garlicky Panko

Treat yourself to a luxurious dinner with this truffle mushroom penne and rib-eye steak. The pasta is tossed in a silky, savory sauce made with sautéed button mushrooms, garlic, mushroom stock, cream cheese and Parmesan, finished with a swirl of butter and a dusting of truffle seasoning. The rib-eye steak is perfectly seared and sliced, adding a rich, meaty contrast.

Top everything with crunchy, garlicky panko breadcrumbs for texture and garnish with fresh scallions and extra Parmesan. This dish comes together in just 20 minutes, making it an ideal choice for a quick yet impressive weeknight meal. Pair with a glass of red wine for a truly restaurant-worthy experience.

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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

16 ounce Grass-Fed Rib-Eye SteakView 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 all produce. Trim and quarter the mushrooms (skip if pre-sliced). Trim and thinly slice the scallions, separating whites from greens. Dice the tomato.
2. Melt 1 tablespoon butter (2 for 4 servings) in a large pan over medium-high heat. Add the panko and cook, stirring, until golden and toasted, 2-3 minutes. Stir in half the garlic powder (reserve the rest) and cook until fragrant, about 30 seconds. Season with salt and pepper. Transfer to a small bowl and wipe out the pan.
3. Add the penne to the boiling water and cook until al dente, 9-11 minutes. Drain.
4. While the pasta cooks, heat a drizzle of olive oil in the same pan over medium-high heat. Add the mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Reduce heat to medium.
5. Stir in the scallion whites, remaining garlic powder and 1 tablespoon butter (2 for 4 servings). Cook until fragrant, about 30 seconds. Add the stock concentrate, cream cheese, half the Parmesan (save the rest for serving) and 1/3 cup water (1/2 cup for 4 servings). Cook, stirring, until combined and creamy, 2-3 minutes. Turn off the heat. Stir in the tomato, another 1 tablespoon butter (2 for 4 servings) and truffle seasoning to taste. Season with salt and pepper.
6. Add the drained penne to the pan and stir until thoroughly coated, adding a splash of water if needed to reach a creamy consistency. Divide between bowls, top with scallion greens and remaining Parmesan and sprinkle with as much garlicky panko as desired. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute penne with other short pasta like fusilli or rigatoni. Adjust cooking time according to package directions.

How do I store leftovers?

Store leftover pasta and steak separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

Can I make this dish vegetarian?

Absolutely! Omit the rib-eye steak and add more mushrooms or your favorite plant-based protein. The truffle mushroom pasta is delicious on its own.