Mushroom Penne with Truffle Cream

🥘 Ingredients

• Italian dressing
  2 oz
• Parmesan cheese
  2 tbsp
• black pepper
  1 tsp
• butter
  2 tbsp
• button mushrooms
  8 oz
• carrot
  1 oz
• cooking oil
  2 tsp
• cream cheese
  2 tbsp
• croutons
  1 unit
• mixed greens
  3 oz
• olive oil
  4 tsp
• penne pasta
  6 oz
• salt
  1 tsp
• scallions
  1 unit
• sour cream
  2 tbsp
• sugar
  1/2 tsp
• truffle seasoning
  2 g

🍳 Cookware

• medium pot
• strainer
• medium bowl
• large pan

1. 

   1

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

   button mushrooms: 8 oz, scallions: 1 unit
2. 

   2

   Once water is boiling, add penne pasta to pot. Cook, stirring occasionally, until al dente, ⏱️ 10 minutes . Reserve 3/4 cup pasta cooking water, then drain using a strainer .

   penne pasta: 6 oz
3. 

   3

   4 SERVINGS: Reserve 1 cup pasta cooking water.
4. 

   4

   While pasta cooks, trim, peel, and thinly slice carrot on a diagonal. Add to a medium bowl along with mixed greens . Set aside, waiting to toss until ready to serve.

   carrot: 1 oz, mixed greens: 3 oz
5. 

   5

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

   olive oil: 4 tsp, cooking oil: 2 tsp, salt: 1 tsp, black pepper: 1 tsp
6. 

   6

   Stir in cream cheese , sour cream , and 1/4 cup reserved pasta cooking water. Add truffle seasoning to taste (start with 1/2 tsp; add more for a strong truffle flavor). Season with salt (we used 1/2 tsp kosher salt) and pepper.

   cream cheese: 2 tbsp, sour cream: 2 tbsp, truffle seasoning: 2 g
7. 7

   4 SERVINGS: Use 1/3 cup reserved pasta cooking water. Start with 1 tsp truffle zest and season with 1 tsp kosher salt.
8. 8

   Stir in penne, another 1/4 cup pasta cooking water, and butter . Add half the Parmesan cheese (save the rest for serving); stir until pasta is coated in a creamy sauce. Season with salt and pepper. Turn off heat.

   butter: 2 tbsp, Parmesan cheese: 2 tbsp
9. 9

   4 SERVINGS: Use another 1/3 cup pasta cooking water and 2 TBSP butter.
10. 10

    TIP: If needed, stir in more pasta cooking water 1 TBSP at a time.
11. 11

    Add croutons to bowl with salad; toss with Italian dressing . Season with sugar if desired. Divide between plates.

    croutons: 1 unit, Italian dressing: 2 oz, sugar: 1/2 tsp
12. 12

    Divide pasta between bowls and sprinkle with scallion greens and remaining Parmesan. Garnish with any remaining truffle zest to taste if desired and serve.