Creamy Mushroom Penne with Zucchini and Tomatoes

If you love mushrooms, this pasta is for you. Sliced button mushrooms are the star, providing deep, earthy flavor that pairs perfectly with a rich mushroom stock. Combined with al dente penne, tender zucchini, sweet grape tomatoes and a creamy, lemony crème fraîche sauce, every bite is packed with umami.

Finished with a sprinkle of Parmesan and fresh chives, this dish is quick enough for a weeknight but impressive enough for company. It’s a comforting, satisfying meal that celebrates simple, high-quality ingredients.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView 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

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

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView 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. Add the penne pasta and cook until al dente, about 10-12 minutes. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
2. While the pasta cooks, prepare the vegetables. Slice the mushrooms, dice the zucchini into half-moons, halve the grape tomatoes and finely chop the chives. Zest and juice the lemon.
3. In a large skillet, heat the olive oil and cooking oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until golden brown and their moisture has evaporated, about 5-7 minutes. Season with salt and pepper.
4. Add the zucchini and Italian seasoning to the skillet. Cook for 2-3 minutes until the zucchini begins to soften. Then add the grape tomatoes and cook for another minute.
5. Reduce the heat to medium-low. Stir in the butter, mushroom stock concentrate and crème fraîche. Add the lemon zest and half of the lemon juice. Stir until the sauce is smooth and heated through. If the sauce is too thick, add a splash of the reserved pasta water.
6. Add the cooked penne to the skillet and toss to coat in the sauce. Adjust seasoning with salt, pepper and additional lemon juice if desired.
7. Serve the pasta in bowls. Garnish with Parmesan cheese and chopped chives.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like fusilli or rigatoni works well.

Can I make this dish dairy-free?

Substitute the butter with olive oil, use a dairy-free crème fraîche or coconut cream and omit the Parmesan or use a vegan alternative.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.