Triple Mushroom Truffle Penne

Name: Triple Mushroom Truffle Penne with Garlicky Panko & Parmesan
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 8 ounce Button Mushrooms; 2 unit Scallions; 1 unit Tomato; ¼ cup Panko Breadcrumbs; 1 teaspoon Garlic Powder; 1 unit Mushroom Stock Concentrate; 4 tablespoon Cream Cheese; 3 tablespoon Parmesan Cheese; 2 g Truffle Zest; 6 ounce Penne Pasta; Salt; Pepper; 2 teaspoon Olive Oil; 3 tablespoon Butter

with Garlicky Panko & Parmesan

Recipe Development TeamPublished on May 22, 2023

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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.

Tags:

Veggie

•Mediterranean

•Quick

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

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

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

8 ounce

Button Mushrooms

2 unit

Scallions

1 unit

Tomato

¼ cup

Panko Breadcrumbs

1 teaspoon

Garlic Powder

1 unit

Mushroom Stock Concentrate

4 tablespoon

Cream Cheese

3 tablespoon

Parmesan Cheese

2 g

Truffle Zest

6 ounce

Penne Pasta

Not included in your delivery

Salt

Pepper

2 teaspoon

Olive Oil

3 tablespoon

Butter

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.

Utensils

•Medium Pot

•Large Pan

•Small Bowl

•Strainer

Instructions

• 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.

• 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.

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

• 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.

• 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.

• 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.