Creamy Mushroom and Zucchini Penne with Lemon Chive Sauce

This creamy penne pasta is a celebration of earthy mushrooms and fresh vegetables. Sautéed zucchini and golden mushrooms join al dente penne in a velvety crème fraîche sauce brightened with lemon and chives. It’s a satisfying vegetarian dinner that comes together in about 30 minutes.

Every bite is packed with umami from the mushroom stock concentrate and Parmesan, while the tomatoes add a pop of sweetness. Serve with extra lemon wedges for a bright finish. This dish is sure to become a weeknight favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Button 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 tablespoon 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

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1.5 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. Wash and dry all produce. Trim and quarter the zucchini 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 until golden brown and softened, 4-6 minutes, stirring occasionally. 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 until golden brown and slightly crispy, 5-7 minutes, stirring occasionally. Season with salt and pepper, then transfer to the bowl with zucchini. Wipe out the pan.
4. Once the water is boiling, add the penne and cook until al dente, 9-11 minutes, stirring occasionally. Reserve 1 cup of pasta cooking water, then drain the pasta.
5. While the pasta cooks, heat ½ tablespoon butter and a drizzle of olive oil in the cleaned pan over medium-high heat. Add the tomatoes, 1 teaspoon Italian seasoning, salt and pepper. Cook until the tomatoes soften, 2-4 minutes, stirring. Stir in half the chives and juice from half the lemon. Reduce the heat to low, then stir in the mushroom stock concentrate and ¼ cup reserved pasta water. 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, then add 1 tablespoon butter and stir until melted. If the sauce is too thick, add more pasta water a splash at a time until creamy. Divide among bowls, sprinkle with Parmesan and remaining chives and serve with 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.

Is this recipe vegetarian?

Yes, it’s vegetarian. For a vegan version, use plant-based butter, omit Parmesan and use a dairy-free crème fraîche alternative.

Can I make this gluten-free?

Absolutely! Substitute gluten-free penne and ensure your stock concentrate is gluten-free.