White Truffle & Mushroom Penne Pasta
Earthy, woodsy, and rustic, this comforting pasta dish draws inspiration from the forest. Al dente penne rigate gets umami from shiitake mushrooms, bright acidity from sun-dried tomatoes, creamy richness from silky goat cheese, and a pop of freshness from crunchy kale. A perfectly balanced combination of different flavors and textures, the dish is finished with an extra special touch; a drizzle of white truffle oil. The ultimate luxury, it's the ideal way to tie the whole dish together and a perfect ending for this memorable meal.
Nutritional facts
Protein
27g
Carbs
95g
Calories
900kcal
Fat
46g
Ingredients
Sun Dried Tomatoes, Almonds, Penne, Garlic, Heavy Cream, Kosher Salt, Goat Cheese, Shiitake Mushroom, Kale, Truffle Oil
Contains milk, almonds, wheat.
Reviews
4.4
Based on 108 reviews
Judy · 07/15/25
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About Maia Bengochea Bengochea
Chef Maia Bengochea is a food scientist who integrates chemistry, microbiology, and physics in each meal she creates, elevating the sensorial experience in every bite. Born in Buenos Aires, Argentina, Bengochea has cooked since she was a kid and has worked as a private chef and on cooking shows. She is also a food and lifestyle influencer (@maiacocina) and enjoys combining travel, nature, and cultures around the world in the recipes she shares with her community. The colors in her meals, created with edible flowers and freshly harvested vegetables from the garden, is Bengochea's signature. She takes into account a great variety of ingredients selected carefully for different diets, bringing a creative perspective that accommodates various tastes and preferences. From Patagonia to Mendoza to Buenos Aires and all across Argentina, Bengochea shares a bit of her country in every meal she designs to boost your senses.
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