Umami Mushroom and Zucchini Penne with Creamy Lemon Sauce

If you love earthy, savory flavors, this pasta is for you. Sliced mushrooms are the star, simmered with rich mushroom stock to create a deep, umami backbone. Tossed with al dente penne, tender zucchini, sweet grape tomatoes and a luscious crème fraîche sauce brightened with lemon and chives, every bite is pure comfort.

Finished with a sprinkle of Parmesan, this dish comes together in about 30 minutes. It’s a simple yet elegant weeknight dinner that feels special without the fuss.

Log in to save recipes and build weekly shopping lists.

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

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add penne and cook until al dente, about 10-12 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, slice mushrooms and zucchini into 1/4-inch rounds. Halve grape tomatoes. Finely chop chives. Zest and juice the lemon.
3. In a large skillet, heat 2 teaspoons olive oil and 1 tablespoon butter over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden and browned, about 5 minutes. Season with salt and pepper.
4. Add remaining 2 teaspoons olive oil and 1 tablespoon butter to the skillet. Add zucchini and Italian seasoning. Cook until zucchini is tender, about 3 minutes.
5. Stir in grape tomatoes and mushroom stock concentrate. Cook for 1 minute, then reduce heat to low.
6. Add crème fraîche, lemon zest and half the lemon juice. Stir to combine. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency.
7. Add drained penne to the skillet. Toss to coat evenly. Remove from heat and stir in most of the chives.
8. Serve pasta in bowls. Top with remaining chives and grated Parmesan cheese.

Recipe Tips

FAQ

Can I use a different pasta shape?

Absolutely. Any short pasta like rigatoni, fusilli or farfalle works well.

How can I make this dairy-free?

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

Can I add protein?

Yes. Cooked chicken, shrimp or tofu can be added when you toss the pasta.