Mushroom and Zucchini Penne with Creamy Lemon Crème Fraîche Sauce

This mushroom and zucchini penne is a celebration of earthy, savory flavors. The combination of tender mushrooms, fresh zucchini and sweet grape tomatoes creates a satisfying medley, while a creamy lemon-crème fraîche sauce ties everything together. A sprinkle of Parmesan and fresh chives adds the perfect finishing touch.

With its rich mushroom stock base, this pasta dish delivers deep umami in every bite. It’s a quick and easy weeknight dinner that feels indulgent yet is surprisingly simple to make. Perfect for mushroom lovers and pasta enthusiasts alike!

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente, about 9-11 minutes. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, prepare the vegetables: dice zucchini into 1/2-inch pieces, slice mushrooms, halve grape tomatoes and finely chop chives. Zest and juice the lemon.
3. In a large skillet, heat cooking oil over medium-high heat. Add mushrooms and cook without stirring for 2-3 minutes until browned. Add zucchini and Italian seasoning; sauté for 3-4 minutes until vegetables are tender.
4. Reduce heat to medium. Add butter and let it melt. Stir in mushroom stock concentrate and 1/4 cup reserved pasta water, scraping up any browned bits. Simmer for 1 minute.
5. Stir in crème fraîche, lemon zest and half the lemon juice. Add the cooked penne and grape tomatoes; toss to coat. If sauce is too thick, add more pasta water a tablespoon at a time.
6. Remove from heat. Stir in half the Parmesan and half the chives. Season with salt and pepper to taste.
7. Serve pasta in bowls, topped with remaining Parmesan and chives.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like fusilli or rigatoni works well. Adjust cooking time according to package directions.

How do I make this dish vegan?

Use vegan pasta, replace butter with olive oil, crème fraîche with coconut cream and Parmesan with nutritional yeast or vegan Parmesan.

Can I add protein to this recipe?

Absolutely! Grilled chicken, shrimp or tofu would be great additions. Cook them separately and toss in at the end.