Triple Mushroom Truffle Penne

Name: Triple Mushroom Truffle Penne with Garlicky Panko & Parmesan
Yield: 2 servings
Cuisine: Italian
Ingredients: 8 oz Mushroom; 2 unit Scallions; 1 Tomato; 1/4 cup Breadcrumbs; 1 tsp Garlic Powder; 1 Mushroom; 4 tbsp Cream Cheese; 3 tbsp Parmesan Cheese; 2 g Truffle Zest; 6 oz Penne; Salt; Black Pepper; 2 tsp Olive Oil; 3 tbsp Butter

with Garlicky Panko & Parmesan

By Recipe0 System

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.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

8 oz Mushroom
2 unit Scallions
1 Tomato
1/4 cup Breadcrumbs
1 tsp Garlic Powder
1 Mushroom
4 tbsp Cream Cheese
3 tbsp Parmesan Cheese
0.07 oz Truffle Zest
6 oz Penne
Salt
Black Pepper
2 tsp Olive Oil
3 tbsp Butter

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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 produce.

Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. Dice tomato.
2

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.
3

Add penne to pot of boiling water. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.
4

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.
5

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.
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.

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