Ingredients

1 pkg (14.5 oz) Penne Pasta, cooked per pkg directions

2 pkgs (8 oz each) Sliced Baby Bella Mushrooms

1 pkg (12 oz)Cauliflower or broccoli Florets

1/4 cup plus 2 Tbsp Wegmans Basting Oil, divided

Salt and pepper to taste

1 cup Wegman’s Italian Classics Parmesan Cream Sauce

1 Can Condensed Cream of Mushroom Soup with 1 cup of water (OR use 1 cup milk & 1/4 cup dry white wine).

1 1/2 cups frozen peas

Zest of 1 lemon (1-2 tsp)

.25 oz)Fresh Thyme, stripped, leaves rough chopped

3/4 cup grated parmesan cheese divided

2 Tbsp Italian Classics Black Truffle Extra-Virgin Olive Oil

1/2 cup Bread Crumbs

Preparation

You’ll Need: Baking sheet, braising pan, nonstick cooking spray

Directions:

Preheat oven to 450 degrees.

  1. Toss mushrooms, cauliflower (or broccoli), and 1/4 cup basting oil in bowl. Season to taste with salt and pepper. Spread on baking sheet in single layer. Roast 25-30 min until mushrooms are lightly browned. Remove from oven; set aside. Reduce oven temp to 375 degrees.

  2. Rinse cooked pasta with cool water; transfer to large mixing bowl. Add mushroom and cauliflower mixture, cream sauce, mushroom soup, peas, lemon zest, thyme, 1/4 cup cheese, and truffle oil. Stir together to blend. Season to taste with salt and pepper.

  3. Add breadcrumbs, remaining 2 Tbsp basting oil, and remaining 1/2 cup cheese to small bowl; stir to combine. Set aside.

  4. Spray braising pan with nonstick cooking spray. Transfer pasta mixture to pan; top with breadcrumb mixture.

  5. Bake about 1 hour until thoroughly heated and top is golden brown.

Option(s): Drizzle servings with truffle oil.