Mushroom Penne

Name: Mushroom Penne with Truffle Cream & an Italian House Salad
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 oz Carrot; 1 1/2 tbsp Sour Cream; 1 unit Croutons; 2 g Truffle Seasoning; 4 oz Mushroom; 2 tbsp Cream Cheese; 1 1/2 oz Italian Dressing; 6 oz Penne; 3 tbsp Parmesan Cheese; 2 unit Scallions; 2 oz Mixed Greens; 2 tsp Olive Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tbsp Butter, tbsp; 1/4 tsp Granulated Sugar, tsp; 1 tsp Cooking Oil, tsp

with Truffle Cream & an Italian House Salad

By Recipe0 System

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.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 oz Carrot
1 1/2 tbsp Sour Cream
1 unit Croutons
0.07 oz Truffle Seasoning
4 oz Mushroom
2 tbsp Cream Cheese
1 1/2 oz Italian Dressing
6 oz Penne
3 tbsp Parmesan Cheese
2 unit Scallions
2 oz Mixed Greens
2 tsp Olive Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp
1 tbsp Butter, tbsp
1/4 tsp Granulated Sugar, tsp
1 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a medium pot of salted water to a boil. Wash and dry all produce.

Trim and slice mushrooms into ¼-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
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.
3

While pasta cooks, trim, peel, and thinly slice carrot on a diagonal. Add to a medium bowl along with mixed greens. Set aside, waiting to toss until ready to serve.
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.
5

Stir in cream cheese, sour cream, and ¼ cup reserved pasta cooking water. Add truffle zest to taste (start with ½ tsp—add more for a strong truffle flavor). Season with salt (we used ½ tsp kosher salt) and pepper.

4 SERVINGS: Use 1/3 cup reserved pasta cooking water. Start with 1 tsp truffle zest and season with 1 tsp kosher salt.

Stir in penne, another ¼ cup 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 another 1/3 cup pasta cooking water and 2 TBSP butter.

TIP: If needed, stir in more pasta cooking water 1 TBSP at a time.
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 any remaining truffle zest to taste if desired and serve.

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