Mushroom Zucchini Pasta with Creamy Lemon Crème Fraîche Sauce

This pasta dish is a celebration of earthy mushrooms and fresh vegetables, all tossed in a silky, tangy crème fraîche sauce. The combination of sautéed zucchini, golden mushrooms and sweet grape tomatoes creates a medley of textures, while the lemon and chives add brightness. It’s a satisfying meal that comes together quickly, perfect for a weeknight dinner.

We use gluten-free fresh fusilli or penne pasta, but any short pasta works well. The mushroom stock concentrate deepens the umami flavor, making this dish incredibly savory. Top it with Parmesan and fresh chives for a finishing touch that elevates every bite.

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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

7 ounce Gluten-Free Fresh Fusilli PastaView ingredient guideLike ingredientDislike ingredient

ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

0.33 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

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim the zucchini, quarter it lengthwise, then cut crosswise into ½-inch-thick pieces. Trim and thinly slice the 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, season with salt and pepper and 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. Season with salt and pepper, then transfer to the bowl with the zucchini. Wipe out the pan.
4. Once the water is boiling, add the penne pasta 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 (1 tablespoon for 4 servings) and a drizzle of olive oil in the pan used for mushrooms over medium-high heat. Add the tomatoes, 1 teaspoon Italian seasoning (2 teaspoons for 4 servings), salt and pepper. Cook, stirring, until the tomatoes soften, 2-4 minutes. Stir in half the chives and the juice from half the lemon. Reduce heat to low, then stir in the mushroom stock concentrate and ¼ cup reserved pasta water (⅓ cup for 4 servings). Whisk in the crème fraîche and season with salt and pepper.
6. Add the zucchini, mushrooms and drained pasta to the pan with the sauce. Stir to combine. Stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. If needed, add more pasta water a splash at a time until the pasta is coated in a creamy sauce. Divide the pasta between bowls, sprinkle with Parmesan and remaining chives and serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free?

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

What can I substitute for crème fraîche?

You can use sour cream or Greek yogurt mixed with a little milk, but the sauce may be slightly less rich.

Can I add protein to this dish?

Absolutely! Cooked chicken, shrimp or white beans would be great additions. Add them when combining the pasta with the sauce.