Triple Mushroom Truffle Penne
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Triple Mushroom Truffle Penne

Triple Mushroom Truffle Penne

with Garlicky Panko & Parmesan

Treat yourself to truffles with tonight’s ‘shroom-packed pasta. You’ll start with penne, which you’ll cook until tender, then toss in a silky, savory sauce of sautéed button mushrooms, garlic powder, mushroom stock, cream cheese, and Parmesan. A swirl of butter and dusting of truffle zest take the rich and umami flavors to the next level. Garnish everything with crunchy, garlicky panko, then pour yourself a glass of wine and toast to a restaurant-worthy dinner.


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

Total Time20 minutes
Prep Time5 minutes


serving amount

8 ounce

Button Mushrooms

2 unit


1 unit


¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 teaspoon

Garlic Powder

1 unit

Mushroom Stock Concentrate

4 tablespoon

Cream Cheese

(Contains Milk)

3 tablespoon

Parmesan Cheese

(Contains Milk)

2 g

Truffle Zest

6 ounce

Penne Pasta

(Contains Wheat)

Not included in your delivery



2 teaspoon

Olive Oil

3 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories720 kcal
Fat35 g
Saturated Fat18 g
Carbohydrate84 g
Sugar9 g
Dietary Fiber5 g
Protein21 g
Cholesterol75 mg
Sodium650 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.


Medium Pot
Large Pan
Small Bowl



• Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. Dice tomato.

Toast Panko

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko; cook, stirring, until golden and toasted, 2-3 minutes. • Stir in half the garlic powder (you’ll use the rest later). Cook until just fragrant, 30 seconds. Season with salt and pepper. Turn off heat; transfer to a small bowl. Wipe out pan.

Cook Penne

• Add penne to pot of boiling water. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.

Cook Mushrooms

• While pasta cooks, heat a large drizzle of olive oil in same pan over medium-high heat. Stir in mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Reduce heat to medium.

Make Sauce

• Stir scallion whites, remaining garlic powder, and 1 TBSP butter (2 TBSP for 4 servings) into pan with mushrooms. Cook, stirring, until fragrant, 30 seconds. • Stir in stock concentrate, cream cheese, half the Parmesan (save the rest for serving), and 1⁄3 cup water (½ cup for 4). Cook, stirring, until combined and creamy, 2-3 minutes. Turn off heat. • Stir in tomato, another 1 TBSP butter (2 TBSP for 4), and truffle zest to taste. Season with salt and pepper.

Finish & Serve

• Stir drained penne into pan with sauce until thoroughly coated, adding water a splash at a time until sauce reaches a creamy consistency. • Divide between bowls; top with scallion greens and remaining Parmesan. Sprinkle with as much garlicky panko as you like and serve.