HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMushroom Penne With Truffle Cream
Mushroom Penne with Truffle Cream

Mushroom Penne with Truffle Cream

& an Italian House Salad

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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.


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

Total Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


6 ounce

Penne Pasta


2 ounce

Mixed Greens

2 tablespoon

Sour Cream


¼ cup

Parmesan Cheese


4 ounce

Button Mushrooms

3 ounce


2 tablespoon

Cream Cheese


2 g

Truffle Zest

1 unit


(ContainsMilk, Wheat)

1.5 ounce

Italian Dressing


Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Medium Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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• 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.


• 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.


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


• 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.


• 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.


• 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.