Penne Pasta Bread Bowls. Recipe for a bread bowl filled with Penne pasta, mushrooms and a creamy Alfredo sauce.
You can use alternate Pasta if desired. You can also use the scooped bread to cut into cubes, melt a little butter and garlic, then coat and toast.
- 1 loaf sourdough bread
- 1 package penne pasta cooked according to package directions
- 1/2 cup Thinly sliced mushrooms
- 1/2 cup unsalted butter
- 1 block (8 oz.) cream cheese cut into chunks
- 1 1/2 teaspoons garlic powder
- 1 cup heavy whipping cream
- 1 cup chicken broth
- 8 oz wedge Parmesan cheese shredded
- Salt and pepper to taste
Cut off the top of the bread. Use a spoon to scoop out the center of the bread. Set aside.
Cook Penne pasta, according to package directions. Drain the pasta.
Melt butter in a saucepan over medium-high heat. Once melted, add in the chunked cream cheese and garlic powder. Stir with a whisk until smooth.
Add the whipping cream and chicken broth a little bit at a time, while whisking constantly. Bring to a low boil. When starting to boil reduce heat to medium-low and add the Parmesan cheese, salt & pepper. Simmer for 5-10 minutes until slightly thickened, stirring occasionally.
Add the drained pasta and sliced mushrooms. Stir until well blended.
Place into the scooped bread and serve warm.
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