Triple Mushroom Truffle Penne

Overview

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 HelloFresh, 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

Estimated Calories & Sources

Ingredient	Quantity	Calories	Source
Penne Pasta (dry)	18 oz (510 g)	~2,262 kcal	FatSecret
Button Mushrooms	24 oz (680 g)	~190 kcal	FatSecret
Tomatoes	3 medium (360 g)	~65 kcal	FatSecret
Scallions	6 medium (90 g)	~30 kcal	FatSecret
Panko Breadcrumbs	¾ cup (45 g)	~180 kcal	FatSecret
Tomato Paste	4.5 oz (128 g)	~135 kcal	FatSecret
Cream Cheese	6 oz (170 g)	~582 kcal	FatSecret
Parmesan Cheese	2.25 oz (64 g)	~250 kcal	FatSecret
Butter	9 tbsp (126 g)	~900 kcal	FatSecret
Olive Oil	~2 tbsp (28 g)	~240 kcal	FatSecret
Mushroom Stock	16.5 oz (490 ml)	~60 kcal	Estimated (brand-dependent)

Total (approx): 4,894 kcal
Per serving (6 servings): ~816 kcal

Ingredients

Produce

• 6 scallions (thinly sliced, whites and greens separated)
• 3 tomatoes (diced)
• 24 oz button mushrooms (trimmed and quartered)

Pantry

• 18 oz penne pasta
• 4.5 oz tomato paste
• 3 tsp garlic powder
• ¾ cup panko breadcrumbs
• 16.5 oz mushroom stock
• Olive oil
• Salt & pepper

Dairy

• 12 tbsp (6 oz) cream cheese
• 9 tbsp (2.25 oz) Parmesan cheese
• 9 tbsp butter (divided)

Instructions

Step 1: Prep Ingredients

1. Bring a medium pot of salted water to a boil.
2. Wash and dry all produce.
3. Quarter mushrooms, slice scallions (whites and greens), and dice tomatoes.

Step 2: Toast Panko

1. In a large pan, melt 3 tbsp butter over medium-high heat.
2. Add panko and toast, stirring, for 2–3 minutes until golden.
3. Stir in half the garlic powder and toast for 30 seconds more.
4. Season with salt and pepper.
5. Transfer to a bowl and wipe out the pan.

Step 3: Cook the Pasta

1. Add penne to the boiling water.
2. Cook until al dente, 9–11 minutes.
3. Drain and set aside.

Step 4: Sauté Mushrooms

1. Heat a drizzle of olive oil in the pan over medium-high heat.
2. Add mushrooms and a pinch of salt.
3. Cook for 5–7 minutes until browned and tender.
4. Reduce heat to medium.

Step 5: Build the Sauce

1. Add scallion whites, remaining garlic powder, and 3 tbsp butter to the mushrooms.
2. Sauté for 30 seconds until fragrant.
3. Stir in mushroom stock, cream cheese, half the Parmesan, and ⅓ cup water.
4. Simmer for 2–3 minutes until smooth and creamy.
5. Stir in diced tomatoes, 3 tbsp more butter, and truffle zest to taste.
6. Season with salt and pepper.

Step 6: Combine & Serve

1. Add drained penne to the sauce and toss until evenly coated.
2. Add splashes of water if needed to loosen the sauce.
3. Divide into bowls and top with scallion greens, remaining Parmesan, and toasted garlic panko.

Notes

• Add truffle zest to taste — start small, it’s potent!
• Stir in a final pat of butter before serving for added richness.
• You can swap in cremini or shiitake mushrooms for deeper flavor.