Creamy Mushroom and Zucchini Penne with Parmesan

This pasta dish is a celebration of earthy mushrooms and fresh vegetables, all tossed in a luscious, lemony crème fraîche sauce. Cremini mushrooms take center stage, providing deep umami flavor, while zucchini and grape tomatoes add color and texture. A sprinkle of Parmesan and fresh chives finishes it off beautifully.

Perfect for a weeknight dinner, this recipe comes together in about 30 minutes. The creamy sauce is made with mushroom stock concentrate and a touch of butter, coating every piece of penne. Serve with lemon wedges for a bright, tangy kick.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry all produce. Trim the zucchini, quarter it lengthwise, then cut crosswise into ½-inch pieces. 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, season with salt and pepper and cook, stirring occasionally, until golden 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. 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.
5. While the pasta cooks, heat 1 tablespoon butter and a drizzle of olive oil in the cleaned pan over medium-high heat. Add the tomatoes, Italian seasoning, salt and pepper. Cook, stirring, until the tomatoes soften, 2-4 minutes. Stir in half the chives and the juice from half the lemon. Reduce heat to low, then stir in the mushroom stock concentrate and ¼ cup of the reserved pasta water. Whisk in the crème fraîche and season with salt and pepper.
6. Add the cooked zucchini, mushrooms and drained penne to the pan with the sauce. Stir to combine, then add the remaining 1 tablespoon butter and stir until melted. If the sauce seems thick, add more pasta water a splash at a time until creamy. Divide among bowls, top with Parmesan and remaining chives and serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, you can substitute cremini with white button mushrooms, shiitake or a mix. The cooking time may vary slightly.

Is this recipe vegetarian?

Yes, it is vegetarian. To make it vegan, use a plant-based crème fraîche and omit the Parmesan or use a vegan alternative.

Can I use gluten-free pasta?

Absolutely. Cook the gluten-free pasta according to package directions and adjust the reserved pasta water as needed.