Creamy Mushroom and Zucchini Penne with Lemon Crème Fraîche Sauce

If you’re a mushroom lover, this pasta is for you! Loaded with sliced cremini mushrooms, tender zucchini and juicy tomatoes, every bite is packed with earthy, savory flavor. The secret is a rich mushroom stock concentrate that deepens the umami, while a lemony crème fraîche sauce adds a bright, creamy finish.

Al dente penne soaks up all that goodness and a sprinkle of Parmesan and fresh chives ties it together. This satisfying vegetarian dinner comes together in just 30 minutes-perfect for busy weeknights when you crave something comforting yet fresh.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit ZucchiniView 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

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Cremini MushroomsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) 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 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, 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. Turn off the heat, season with salt and pepper and transfer to the bowl with the zucchini. Wipe out the pan.
4. Once the water is boiling, add the penne and cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta.
5. While the penne cooks, heat ½ tablespoon butter (1 tablespoon for 4 servings) and a drizzle of olive oil in the same pan over medium-high heat. Add the tomatoes, 1 teaspoon Italian seasoning (2 teaspoons for 4), 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 the heat to low, then stir in the mushroom stock concentrate and ¼ cup reserved pasta water (⅓ cup for 4). 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, then 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 penne 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?

Sour cream or full-fat Greek yogurt can be used, though the sauce may be slightly less rich. Add a splash of milk if needed.

Can I make this dish ahead of time?

This pasta is best enjoyed fresh, but leftovers can be reheated with a splash of water or broth to revive the sauce.