• Bring a medium pot of salted water to a boil. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Trim and slice mushrooms into 1/4-inchthick pieces.

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 3/4 cup pasta cooking water, then drain. • 4 SERVINGS: Reserve 1 cup pasta cooking water.

• Meanwhile, trim, peel, and thinly slice carrot on a diagonal. Add to a medium bowl along with mixed greens. Set aside.

• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned, 4-5 minutes. • Add scallion whites; cook until slightly softened and mushrooms are slightly crisp, 2-3 minutes more. Reduce heat under pan to medium. Season with salt and pepper.

• Stir in cream cheese, sour cream, and 1/4 cup reserved pasta cooking water. Add truffle zest (start with 1/2 tsp—add more for a strong truffle flavor). Season with pepper and 1/2 tsp salt. • 4 SERVINGS: Use 1/3 cup reserved pasta cooking water. Start with 1 tsp truffle zest and season with 1 tsp salt. • Stir in penne, another 1/4 cup reserved pasta cooking water, and 1 TBSP butter. Add half the Parmesan (save the rest for serving); stir until pasta is coated in a creamy sauce. Season with salt and pepper. Turn off heat. • 4 SERVINGS: Use 1/3 cup reserved pasta cooking water and 2 TBSP butter. • TIP: If needed, stir in more reserved pasta cooking water 1 TBSP at a time.

• Add croutons to bowl with salad; toss with dressing. Divide between plates. • Divide pasta between bowls and sprinkle with scallion greens and remaining Parmesan. Garnish with remaining truffle zest to taste and serve.