Triple Mushroom Truffle Penne

Overviews

If you're craving a rich and savory pasta dish that’s full of umami flavor, this one’s for you. Al dente penne is tossed in a decadent truffle cream sauce loaded with sautéed mushrooms, diced tomatoes, and scallions. A sprinkle of toasted garlic panko and freshly grated Parmesan adds just the right amount of crunch and saltiness to each bite.

This meal is inspired by Hello Fresh, which is what we originally used to make this in the past.

• Serves: 6
• Prep Time: ~15 minutes
• Cook Time: ~20 minutes

Estimated Calories & Sources

Ingredient	Quantity	Calories	Source
Penne Pasta (dry)	18 oz	2,262 kcal	FatSecret
Tomatoes	3 medium	132 kcal	FatSecret
Button Mushrooms	24 oz	168 kcal	FatSecret
Garlic Powder	3 tsp	24 kcal	FatSecret
Cream Cheese	12 tbsp (6 oz)	594 kcal	Nutritionix
Parmesan Cheese	9 tbsp (2.25 oz)	258 kcal	FatSecret
Panko Breadcrumbs	3/4 cup	330 kcal	FatSecret
Butter	9 tbsp	720 kcal	FatSecret
Mushroom Stock	5.5 oz	8 kcal	[Generic Estimate]
Scallions	6 stalks	30 kcal	FatSecret
Olive Oil (for cooking)	2 tbsp (est.)	239 kcal	FatSecret
Total (for 6 servings)		4,765 kcal
Per Serving		~794 kcal

Ingredients

Produce

• 6 Scallions
• 3 Tomatoes
• 24 oz of Button

Pantry

• 18 oz Penne Pasta
• 4.5 oz Tomato Paste
• 3 TSP Garlic Powder
• 3/4 CUP of Panko Breadcrumbs
• 5.5 oz of Mushroom Stock
• 9 TBSP Butter
• Olive Oil
• Salt & Pepper

Dairy

• 12 TBSP (6 oz) Cream Cheese
• 9 TBSP (2.25 oz) Parmesan Cheese

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce.

   • Trim and quarter mushrooms (or skip if pre-sliced).
   • Thinly slice scallions, separating whites and greens.
   • Dice tomatoes.

2. In a large pan, melt 1 tbsp butter over medium-high heat.

   • Add panko and cook, stirring, until golden brown, 2–3 minutes.
   • Stir in half the garlic powder and toast for 30 seconds.
   • Season with salt and pepper, then transfer to a bowl and wipe out the pan.

3. Add penne to boiling water and cook until al dente, 9–11 minutes.

   • Drain and set aside.

4. Heat a 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. Add scallion whites, remaining garlic powder, and 1 tbsp butter to mushrooms.

   • Sauté for 30 seconds.
   • Stir in mushroom stock, cream cheese, half the Parmesan, and 1/3 cup water.
   • Simmer until smooth and creamy, 2–3 minutes.
   • Stir in diced tomatoes, another 1 tbsp butter, and truffle zest to taste.
   • Season with salt and pepper.

6. Toss drained pasta into the sauce until evenly coated.

   • Add splashes of water if needed to loosen the sauce.
   • Divide into bowls and top with scallion greens, remaining Parmesan, and garlicky panko.