Mushroom and Zucchini Penne with Creamy Lemon Crème Fraîche Sauce

If you love mushrooms, this pasta is for you. Loaded with sliced cremini mushrooms, tender zucchini and sweet grape tomatoes, every bite is packed with deep, earthy flavor. The secret is a rich mushroom stock concentrate that ties everything together.

Al dente penne is tossed in a luscious crème fraîche sauce brightened with lemon and fresh chives. A sprinkle of Parmesan cheese adds the perfect finishing touch. Ready in under 30 minutes, this dish brings restaurant-quality comfort to your dinner table.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Cremini MushroomsView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView 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

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and quarter the zucchini lengthwise, then cut crosswise into ½-inch-thick pieces. Trim and thinly slice the cremini mushrooms (skip if pre-sliced). Halve the grape tomatoes. Mince the chives. Quarter the lemon.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the zucchini and season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, 4-6 minutes. Transfer to a medium bowl. Wipe out the pan.
3. Heat another drizzle of olive oil in the same pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until golden brown and slightly crispy, 5-7 minutes. Turn off the heat, season with salt and pepper and transfer to the bowl with the zucchini. Wash out the pan.
4. Once the water is boiling, add the penne and cook until al dente, 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta.
5. While the pasta cooks, heat ½ tablespoon butter and a drizzle of olive oil in the pan used for the mushrooms over medium-high heat. Add the tomatoes and season with 1 teaspoon Italian seasoning, salt and pepper. Cook, stirring, until the tomatoes soften, 2-4 minutes. Stir in half the chives and juice from half the lemon. Reduce heat to low, then stir in the mushroom stock concentrate and ¼ cup of the reserved pasta cooking water. Whisk in the crème fraîche and season with salt and pepper.
6. Add the zucchini, mushrooms and drained penne to the pan with the sauce. Stir to combine. Add 1 tablespoon butter and stir until melted. If the sauce is too thick, add more pasta cooking water a splash at a time until the penne is coated in a creamy sauce. Divide the pasta between bowls, sprinkle with Parmesan and the remaining chives and serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute penne with other short pasta like fusilli, rigatoni or farfalle. Adjust cooking time according to package directions.

What can I use instead of crème fraîche?

You can substitute crème fraîche with heavy cream or full-fat sour cream. If using sour cream, add it at the end and do not let it boil to prevent curdling.

Can I make this dish ahead of time?

This pasta is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or milk to revive the sauce.