This creamy spring vegetable and truffle penne is a spin-off on my signature, best-of-all-time, most popular creamy spinach artichoke sun-dried tomato penne, but taking full advantage of the loveliest veggies late spring has to offer–sweet leeks, peppery scallions, vibrant asparagus, artichokes, and spinach. Chewy shiitake and tender cremini mushrooms, toasty garlic, fragrant herbs de Provence, a touch of red pepper and splash of lemon, bold sun-dried tomatoes, and crisp bacon round out the ultimate medley of flavor and texture. Then enters the sauce. A light creamy base made ultra rich-tasting with melty smoked gouda and to-die-for black truffle aged cheese. Fair warning: If you invest in a truffle-infused block of cheese, you will likely develop some degree of dependence. Try at your own risk.
If truffle-infused cheese is not an option, try a drizzle of truffle-infused oil or sprinkle of truffle salt at the very end of cooking to harness that unmatched flavor. 
Start with the bacon (I love Applegate turkey bacon–lean and meaty but with just enough fat to add flavor to the pan and crisp up beautifully), then get a good char on the leeks, scallions, and mushrooms. Stir in seasonings and garlic until toasted.
Secret #1: Soak the sun-dried tomatoes in a few Tbsp water while preparing the other ingredients, and use the soaking liquid to deglaze the pan.
Next goes spinach, sun-dried tomatoes, and artichokes (jarred for convenience or fresh roasted). Then a quick slurry of milk and cornstarch, which quickly thickens to smother the veggies. Finally, smoked gouda, truffle cheese, cooked al dente penne + salted starchy cooking liquid (secret #2), a splash of lemon, and the torn bacon.
Careful not to drool too much into the pan as you stir.
Creamy Spring Vegetable and Truffle Penne
Charred leeks and scallions, cremini and shiitake mushrooms, asparagus, garlic, artichokes, spinach, sun-dried tomatoes, and French herbs tossed with penne in a creamy and cheesy smoked gouda truffle sauce with smoky crisp bacon. Bright, fresh, wholesome, comforting and rich in flavor, this spring pasta has it all.
Notes
*If truffle cheese is not an option, try a drizzle of truffle-infused oil or sprinkle of truffle salt at the very end of cooking to harness the unmatched truffle flavor.
Ingredients
- 3.5 oz uncooked penne pasta (I recommend Barilla whole wheat or artisanal durum/semolina)
- sea salt for pasta water
- 2 slices bacon (I recommend Applegate turkey bacon)
- ~1/2 leek, trimmed and chopped
- 1 scallion, trimmed and chopped
- 6-7 oz cremini + shiitake mushrooms, sliced
- 3-4 oz asparagus, roughly chopped
- 1 large clove garlic, minced
- generous sprinkle dried herbs de Provence
- sea salt, to taste
- black pepper and/or crushed red pepper, to taste
- 1.5 cups fresh spinach (packed)
- 12g sun-dried tomatoes
- 4 jarred artichokes, chopped (or fresh roasted artichokes)
- 1/2 cup milk (whole milk, 2%, or lower fat combined with half & half)
- 1.5 Tbsp cornstarch
- 1 oz smoked gouda, freshly shredded (may sub another semi-soft cheese such as fontina or smoked mozzarella)
- ~1/2 oz hard Italian truffle cheese, freshly shredded*
- squeeze fresh lemon juice
Instructions
- If using dry-packed sun-dried tomatoes, soak in 2-3 Tbsp water while preparing ingredients.
- Bring a small pot of water with a generous pinch of salt to a rolling boil. Add pasta and cook until al dente (about 8-9 minutes). Pour ~ 3/4 cup of the cooking liquid into a measuring cup to reserve for the sauce, then drain the rest and set the pasta aside.
- Meanwhile, in a medium/large skillet (preferably cast iron) cook bacon over medium-low heat on both sides until crisp. Set aside to cool.
- Depending on the type of bacon used, remove excess grease or add 1-2 tsp olive oil or butter to the skillet. Raise heat to medium, and add leek, scallion, mushrooms, and asparagus. Sprinkle with a generous amount of herbs de Provence, black and/or red pepper to taste, and a pinch of sea salt. Sear vegetables for about 5 minutes undisturbed, then turn and sauté until they begin to soften. Stir in garlic and cook 1-2 more minutes. Deglaze the pan with the sun-dried tomato soaking liquid OR a splash of white wine OR reserved pasta water. Slice sun-dried tomatoes and stir into the skillet along with chopped artichoke and spinach. Gently stir until spinach is wilted.
- Reduce heat to low. In a measuring cup, whisk milk/half & half with cornstarch until no lumps remain. Pour milk slurry over the veggies in the pan. Let the sauce thicken over low heat for a couple minutes, stirring occasionally. Then add in the cheeses and cooked pasta. Stir until the cheeses melt and everything is fully combined and creamy, adding reserved pasta water as needed to hydrate the sauce. Add a splash of lemon juice, flakey sea salt and pepper to taste, and torn bacon. Divide between 2 pasta bowls and serve.