Creamy Mushroom and Zucchini Penne with Parmesan

This pasta dish is a celebration of earthy mushrooms and fresh vegetables, all tossed in a velvety crème fraîche sauce. Cremini mushrooms provide a deep, savory backbone, while zucchini and grape tomatoes add color and freshness. A hint of lemon and chives brightens every bite and a sprinkle of Parmesan ties it all together.

Perfect for a quick weeknight dinner, this recipe comes together in about 30 minutes. The creamy sauce coats each penne perfectly, making every forkful satisfying. Serve with extra lemon wedges for a burst of citrus.

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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 teaspoon 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

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

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

Recipe Tips

FAQ

Can I use a different pasta shape?

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

What can I substitute for crème fraîche?

You can use heavy cream or full-fat sour cream. If using sour cream, add it off the heat to prevent curdling.

Can I make this dish ahead?

This pasta is best served fresh. However, you can prep the vegetables in advance and cook just before serving.