Triple Mushroom Truffle Penne

🥘 Ingredients

• butter
  6 tbsp
• button mushrooms (quartered; skip if pre-sliced)
  1 lb
• cream cheese
  1/2 c
• garlic powder
  2 tsp
• mushroom stock concentrate
  2 unit
• olive oil
  2 tsp
• panko breadcrumbs
  ½ cup
• parmesan cheese
  6 tbsp
• penne pasta
  12 oz
• pepper
• salt
• scallions (thinly sliced)
  4 unit
• tomato (diced)
  2 unit
• truffle zest
  2 g

🍳 Cookware

• medium pot
• large pan
• small bowl
• large pan

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry produce. Trim and quarter button mushrooms . Trim and thinly slice scallions , separating whites from greens. Dice tomato .

   button mushrooms: 1 lb (quartered; skip if pre-sliced), scallions: 4 unit (thinly sliced), tomato: 2 unit (diced)
2. 

   2

   Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko breadcrumbs ; 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.

   butter: 6 tbsp, panko breadcrumbs: ½ cup, garlic powder: 2 tsp, salt, pepper
3. 

   3

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

   penne pasta: 12 oz
4. 

   4

   While pasta cooks, heat a large drizzle of olive oil in same large 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.

   olive oil: 2 tsp
5. 

   5

   Stir in 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 mushroom stock concentrate , cream cheese , half the parmesan cheese (save the rest for serving), and 1/3 cup water (1/2 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.

   mushroom stock concentrate: 2 unit, cream cheese: 1/2 c, parmesan cheese: 6 tbsp, truffle zest: 2 g
6. 

   6

   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.