Servings: 4
Penne pasta
1 16-oz package
Olive oil
2 tbsp.
2 cloves, minced
Fresh basil
¼ cup (or 1 tsp. dry basil)
Fresh oregano
¼ cup (or 1 tsp. dry oregano)
Fresh parsley
2 tbsp., for serving
Medium tomato, diced 
to taste
Freshly ground black pepper
to taste
Cream cheese
8 oz.
Mushrooms (optional)
8 oz.
1 cup
Creamy Penne Pasta
15 m
25 m
Ready in:
40 m
  1. Cook penne pasta following the directions on the package until al dente, drain.
  2. Meanwhile, heat olive oil in a skillet over medium heat. Add mushrooms, cook stirring for 5 minutes. Add minced garlic, herbs, diced tomato; season with salt and pepper. Cook for 5 more minutes.
  3. Add cream cheese to the skillet, stir till melted and combined. If the sauce is too thick, add milk in a thin streak, stirring constantly until you achieve the desired thickness.
  4. Let the sauce heat through, add pasta and mix to coat. Serve sprinkled with Parmesan.