8 oz button mushrooms

4x scallions

2 cloves garlic

12 oz penne pasta

20 oz ground pork

1/2 cup panko bread crumbs

2 tsp italian seasoning

6 tbsp sour cream

8 tbsp cream cheese

2x mushroom stock concentrate

6tbsp parmesan cheese

1tsp chili flakes

bring a plarge pot of salted water to a boil. wash/dry produce.

trim and thinly slice mushrooms, scallions. separate scallion whites from greens. peel and mince or grate garlic.

once water is boiling, add Penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

reserve 1/2 cup pasta water, drain the rest.

while pasta cooks, in medium bowl, combine pork, panko, italian seasoning, 2 tbsp plain water, 1 tsp salt, and pepper. Form into 1-inch spheres.

heat a large drizzle of oil in a large pan over medium-high heat. add meatballs and cook, turning occasionally, utnil browned all over and cooked through, 12-14 minutes.

Turn off heat, remove from pan, set aside, wipe out pan.

heat a drizzle of oil in same pan over medium heat. add mushrooms, scallion whites, and garlic. Season with salt and pepper. Cook, stirring until softened, 2-4 minutes.

stir in sour cream, cream cheese stock concentrate, 1/3 cup reserved pasta cooking water, and 3 tbsp butter. bring to a simmer and cook until slightly thickened, 2-3 minutes. turn off heat, season with salt and pepper.

add drained penne and meatballs to pan with sauce, toss to coat. if needed, add some of the remaining pasta cooking water a splash at a time until penne is coated in a creamy sauce.

divide pasta between bowls, top with parmesan and scallion greens, sprinkle with chili flakes.