Creamy Mushroom and Zucchini Penne with Parmesan

If you love mushrooms, this pasta is for you. Cremini mushrooms are the star, bringing deep, earthy flavor to every bite. Combined with a silky crème fraîche sauce, al dente penne, fresh zucchini and sweet grape tomatoes, this dish is an umami bomb that will become a weeknight favorite.

Ready in just 30 minutes, this recipe is simple enough for a busy evening but impressive enough for guests. A squeeze of lemon and a sprinkle of chives brighten the creamy sauce, while Parmesan adds a salty, nutty finish. Serve it with a side salad or crusty bread for a complete meal.

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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

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Cremini MushroomsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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 before draining.
2. While pasta cooks, slice cremini mushrooms. Dice zucchini into half-moons. Halve grape tomatoes. Finely chop chives. Zest and juice the lemon.
3. In a large skillet over medium-high heat, add a drizzle of oil. Sauté mushrooms until golden and starting to brown, about 4-5 minutes.
4. Add zucchini and Italian seasoning to the skillet. Cook for 2-3 minutes until zucchini is tender-crisp.
5. Stir in grape tomatoes and cook for 1 minute until they begin to soften.
6. Reduce heat to low. Add crème fraîche, mushroom stock concentrate and lemon zest. Stir to combine. If sauce is too thick, add reserved pasta water a tablespoon at a time.
7. Add drained penne to the skillet. Toss to coat in the sauce. Season with salt and pepper to taste.
8. Serve pasta in bowls. Top with Parmesan cheese, a squeeze of lemon juice and chopped chives.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

Can I make this dish vegan?

To make it vegan, use a plant-based cream or cashew cream instead of crème fraîche and omit Parmesan or use a vegan alternative. Use vegetable stock concentrate if mushroom stock isn’t vegan.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to loosen the sauce.