Creamy Mushroom Penne with Zucchini and Tomatoes

If you love mushrooms, this pasta is for you. Earthy cremini mushrooms take center stage, supported by a silky crème fraîche sauce with hints of lemon and chives. Tender zucchini and sweet grape tomatoes add color and freshness, while al dente penne soaks up every bit of flavor.

This dish comes together in about 30 minutes, making it perfect for a busy weeknight. The combination of mushroom stock concentrate and Parmesan gives it a deep umami richness that will satisfy even the biggest pasta cravings.

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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 the zucchini lengthwise, then cut crosswise into ½-inch-thick pieces. Trim and thinly slice the mushrooms. 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 and season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, 4-6 minutes. Transfer to a medium bowl.
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, then transfer to the bowl with the zucchini. Wipe out the pan.
4. Once the water is boiling, add the penne and cook until al dente, 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta well.
5. In the same pan, melt 1 tablespoon of butter (2 tablespoons for 4 servings) with a drizzle of olive oil over medium-high heat. Add the tomatoes and season with salt, pepper and Italian seasoning. 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 of the reserved pasta water (⅓ cup for 4 servings). 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. Add 1 tablespoon of butter (2 tablespoons for 4 servings) and stir until melted. If the sauce seems thick, add more reserved pasta water a splash at a time until the penne is coated in a creamy sauce. Divide the pasta among plates. Sprinkle with Parmesan and the remaining chives. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of pasta?

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

How do I make this dish vegan?

Use a plant-based butter and crème fraîche substitute and omit the Parmesan or use a vegan alternative. The mushroom stock concentrate is typically vegan.

Can I prepare this ahead of time?

The pasta is best served fresh, but you can prep the vegetables in advance. Store them in the refrigerator and cook when ready.