Mushroom Zucchini Penne with Creamy Lemon Crème Fraîche Sauce

If you’re mad for mushrooms, this pasta dish is your new go-to. The earthy, deep flavor of mushrooms takes center stage, enhanced by a rich mushroom stock that ties everything together. Al dente penne, tender zucchini and sweet grape tomatoes are tossed in a luscious sauce made with crème fraîche, lemon and fresh chives.

Topped with a sprinkle of Parmesan cheese, this umami-packed meal is both comforting and bright. It’s a perfect weeknight dinner that feels special but comes together quickly. Get ready for a bowl of pure, silky satisfaction.

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Ingredients

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

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

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) ButterView 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 according to package directions. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, prepare the vegetables. Slice the zucchini into half-moons, quarter the button mushrooms and halve the grape tomatoes. Finely chop the chives and zest the lemon, then cut the lemon into wedges.
3. In a large skillet, heat the cooking oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and tender, about 4-5 minutes. Add the zucchini and cook for another 2 minutes.
4. Reduce heat to medium. Add the butter to the skillet and let it melt. Stir in the Italian seasoning and cook for 30 seconds until fragrant.
5. Add the grape tomatoes and cook for 1-2 minutes until they begin to soften. Stir in the mushroom stock concentrate and 1/4 cup of the reserved pasta water, scraping up any browned bits from the bottom of the pan.
6. Reduce heat to low. Stir in the crème fraîche, lemon zest and half of the chopped chives. Add the drained penne and toss to coat, adding more pasta water if needed to reach a silky consistency.
7. Season with salt and pepper to taste. Serve the pasta in bowls, topped with grated Parmesan cheese and the remaining chives. Squeeze a lemon wedge over each serving if desired.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

Is this recipe vegetarian?

Yes, it’s vegetarian. For a vegan version, substitute the crème fraîche with a plant-based cream and use vegan Parmesan and butter.

Can I add protein to this dish?

Absolutely. Grilled chicken, shrimp or crispy tofu would be great additions. Cook separately and toss in at the end.