Servings: 2

6 oz Penne pasta 6 oz Penne pasta
4 oz Cremini mushrooms 4 oz Cremini mushrooms
4 oz Grape tomatoes 4 oz Grape tomatoes
2 ½ oz Peas 2 ½ oz Peas
1 whole Shallot 1 whole Shallot
¼ oz Garlic ¼ oz Garlic
1/8 oz Chives ⅛ oz Chives
½ tsp Truffle zest ½ tsp Truffle zest
½ tsp Italian seasoning ½ tsp Italian seasoning
5 oz Coconut milk 5 oz Coconut milk
1 whole Mushroom stock concentrate 1 whole Mushroom stock concentrate

Preheat oven to 425 degrees.
Bring a large pot of lightly salted water to a boil. Add penne pasta to boiling water. Stir.
Cook 9 to 12 minutes, or until al dente, stirring occasionally.
Strain penne; shake off excess water. Return to pot. Drizzle with 1 to 2 teaspoons olive oil.
Stir to coat.
Wipe cremini mushrooms clean with damp paper towels. Remove stems if desired.
Quarter mushrooms.
Halve grape tomatoes.
Cut ends off shallot and discard peel. Halve lengthwise. Lay flat and cut lengthwise into
strips, about ¼ inch thick.
Mince garlic.
Mince chives.
Place mushrooms, tomatoes, and shallot in a large bowl. Drizzle with about
1 tablespoon cooking oil. Season with Italian seasoning, about ¼ teaspoon salt, and a
pinch of pepper. Stir to combine.
Spread mushrooms, tomatoes, and shallot out in a single layer on a lightly oiled,
foil-lined baking sheet. Roast 10 to 12 minutes, or until mushrooms are tender, stirring
halfway through.
Heat about 1 ½ tablespoons cooking oil in a large sauté pan over medium heat. Add peas
and garlic to hot pan. Cook 1 to 2 minutes, or until garlic is fragrant, stirring frequently.
Add coconut milk, about ¼ cup water, and mushroom stock concentrate. Season with
about ¼ teaspoon of the truffle zest (reserve remaining truffle zest for another use, like
a dusting for popcorn).* Stir to combine. Cook 2 to 3 minutes, or until sauce is warmed
through and slightly reduced, stirring occasionally. Remove from heat.
Transfer penne and roasted veggies to pan with sauce. Salt and pepper to taste.* Stir
to combine.