Mushroom Penne with Truffle Cream
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Mushroom Penne with Truffle Cream

Mushroom Penne with Truffle Cream

& an Italian House Salad

This luxurious dish is the definition of “umami.” It’s positively bursting with sumptuous, savory flavors sure to knock any funghi fan’s socks off. For the main event, you’ve got al dente penne cloaked in a creamy, cheesy, truffle-spiked mushroom sauce—that’s a mouthful in more ways than one! Plus, there’s a crisp side salad with crunchy croutons, carrots, and Italian dressing. Yeah, this is the type of dish you might just feel inclined to eat with your pinky up.

Tags:
Veggie
Allergens:
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

6 ounce

Penne Pasta

(Contains Wheat)

2 ounce

Mixed Greens

2 tablespoon

Sour Cream

(Contains Milk)

¼ cup

Parmesan Cheese

(Contains Milk)

4 ounce

Button Mushrooms

3 ounce

Carrot

2 tablespoon

Cream Cheese

(Contains Milk)

2 g

Truffle Zest

1 unit

Croutons

(Contains Milk, Wheat)

1.5 ounce

Italian Dressing

(Contains Milk)

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat32 g
Saturated Fat14 g
Carbohydrate84 g
Sugar15 g
Dietary Fiber6 g
Protein20 g
Cholesterol50 mg
Sodium920 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Strainer
Medium Bowl
Peeler
Large Pan

Instructions

Prep
1

• Bring a medium pot of salted water to a boil. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Trim and slice mushrooms into ¼-inchthick pieces.

Cook Pasta
2

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water, then drain. • 4 SERVINGS: Reserve 1 cup pasta cooking water.

Prep Salad
3

• Meanwhile, trim, peel, and thinly slice carrot on a diagonal. Add to a medium bowl along with mixed greens. Set aside.

Cook Mushrooms
4

• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned, 4-5 minutes. • Add scallion whites; cook until slightly softened and mushrooms are slightly crisp, 2-3 minutes more. Reduce heat under pan to medium. Season with salt and pepper.

Make Sauce and Mix Pasta
5

• Stir in cream cheese, sour cream, and ¼ cup reserved pasta cooking water. Add truffle zest (start with ½ tsp—add more for a strong truffle flavor). Season with pepper and ½ tsp salt. • 4 SERVINGS: Use 1/3 cup reserved pasta cooking water. Start with 1 tsp truffle zest and season with 1 tsp salt. • Stir in penne, another ¼ cup reserved pasta cooking water, and 1 TBSP butter. Add half the Parmesan (save the rest for serving); stir until pasta is coated in a creamy sauce. Season with salt and pepper. Turn off heat. • 4 SERVINGS: Use 1/3 cup reserved pasta cooking water and 2 TBSP butter. • TIP: If needed, stir in more reserved pasta cooking water 1 TBSP at a time.

Finish and Serve
6

• Add croutons to bowl with salad; toss with dressing. Divide between plates. • Divide pasta between bowls and sprinkle with scallion greens and remaining Parmesan. Garnish with remaining truffle zest to taste and serve.