Creamy Truffle Penne with Beef
plus Onion & Peas
- Milk
- Wheat
Thanks to a few delicious tricks of the trade, you’ll have this luxurious and comforting creamy truffle pasta on the table in a quick 25 minutes! The first shortcut is our cream sauce base which you’ll combine with sautéed onion to start this savory, velvety sauce. Add garlicky browned ground beef, sweet peas, and tender penne to the mix, and for the final trick, sprinkle on a generous dose of truffle zest, which elevates this humble pasta to the next level with its distinctive bold, earthy flavor.
Ingredients
2 g
Truffle Seasoning
1 unit
Onion
4 ounce
Peas
4 ounce
Cream Sauce Base
(Contains: Milk)
6 ounce
Penne Pasta
(Contains: Wheat)
10 ounce
Ground Beef
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and slice onion into ¼-inch-thick wedges.
• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
• While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add beef*, half the garlic powder (all for 4 servings), a big pinch of salt, and pepper. • Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Heat another drizzle of oil in same pan over medium-high heat. Add onion and cook, stirring occasionally, until fragrant and softened, 3-5 minutes. • Reduce heat to low, then add cream sauce base, peas, 1⁄3 cup reserved pasta cooking water (2⁄3 cup for 4 servings), ½ tsp truffle zest (1 tsp for 4), and pepper. Bring to a simmer, then cook, stirring, until thickened, 1-2 minutes. TIP: If pasta hasn't finished cooking yet, ladle pasta cooking water straight from the pot.
• Add beef and drained penne to pan with sauce (if pan is too small, carefully transfer everything to empty pot used for pasta); toss until combined. If needed, add more reserved pasta cooking water a splash at a time until everything is thoroughly coated in a creamy sauce. • Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted; taste and season with salt and pepper.
• Divide pasta between shallow bowls. Sprinkle with a pinch of truffle zest and serve. TIP: Save any remaining truffle zest for another use!
Ground Beef is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it bland, while others enjoyed the truffle; many added extra seasoning for more depth 🍲.
- Ease of prep: Quick and easy to make, with simple instructions and minimal cleanup.
- Suggestions: Consider adding mushrooms, garlic, or Parmesan cheese for extra flavor; try chicken or sausage instead of beef.
- Leftovers: Tastes even better the next day; some found it made enough for a second meal.
- Texture: Several noted the sauce was too thin; add more cream base or reduce pasta water for a creamier consistency.
Reviews from our home cooks
Oh wow, this was amazing! We're not huge fans of using truffle (gives too much "foot" flavor/smell), but this had us second-guessing ourselves. The dish was easy to do, the directions were straight forward, and everyone just worked!
This was so simple, but delicious. Definitely going to try this recipe with other substitutions like mushrooms, chicken sausage, different pasta, etc. Very versatile and flavorful. Truffles all day y'all!
Never had truffle spice before, this was very good with fresh tasty peas, penne and lean beef.
This was great, even with peas it was delicious and both of us really do not like peas
We really enjoyed the truffle paste. It's something we would have never thought to try, but it was really tasty.
I Loved the smell of the truffles- I've never tasted them before, and tbh I still haven't, even though I added more than the instructions called for :( - the recipe was going great but as soon as I added the cream sauce base the flavors of everything VANISHED. I can't say there were unappealing flavors because other than salt/pepper, onion and pea there kinda wasn't any flavor at all. I didn't give the recipe a 1 because my partner said it reminded of a cream of mushroom soup pasta he got as a kid...
My husband wanted more flavor, like thyme or Italian seasoning. The truffle flavor was a bit much for me and the kids, but my husband liked it. I would have preferred ground turkey instead of beef. If we order this again, I will chop the onions smaller, add thyme or some other flavor and use ground turkey.
Loved the truffle, but it definitely was bland without more seasoning , I added Italian, sprinkle of red pepper, and some garlic better than bouillon to give it some life. But I think a packet of the concentrated beef broth would help too. Also, the truffle should be added at the end in at the end after simmering, as high heat will drive off the flavor.
Great flavors. I kept wanting to have mushrooms to back up the truffle zest
I could use a little more truffle in my taste. Otherwise, I thought this was a delicious meal.
