Penne Pasta Bread Bowls
  • 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
  1. Cut off the top of the bread. Use a spoon to scoop out the center of the bread. Set aside.
  2. Cook Penne pasta, according to package directions. Drain the pasta.
  3. 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.
  4. 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.
  5. Add the drained pasta and sliced mushrooms. Stir until well blended.

  6. Place into the scooped bread and serve warm.