Creamy Mushroom and Zucchini Penne with Lemon Crème Fraîche

If you love mushrooms, this pasta is for you! Sliced cremini mushrooms are the star, simmered with rich mushroom stock to create deep, earthy flavors. We’ve paired them with al dente penne, fresh zucchini, sweet grape tomatoes and a luscious crème fraîche sauce brightened with lemon and chives.

This satisfying dish comes together in just 30 minutes, making it perfect for a quick weeknight dinner. Topped with a sprinkle of Parmesan cheese, every bite is an umami bomb that will have you coming back for seconds.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView 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

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) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 10-12 minutes. Reserve 1/2 cup pasta water, then drain.
2. While the pasta cooks, trim and slice the mushrooms. Cut the zucchini into half-moons. Halve the grape tomatoes. Finely chop the chives. Zest and juice the lemon.
3. In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the mushrooms and cook until browned, about 4-5 minutes. Season with salt and pepper.
4. Add the zucchini and Italian seasoning to the skillet. Cook for 2-3 minutes until slightly tender. Stir in the grape tomatoes and cook for 1 more minute.
5. Reduce heat to low. Stir in the crème fraîche, mushroom stock concentrate and 1/4 cup of the reserved pasta water. Simmer for 1-2 minutes until the sauce thickens slightly.
6. Add the drained penne to the skillet and toss to coat. If the sauce is too thick, add more pasta water a tablespoon at a time. Stir in the lemon zest, lemon juice and half the chives.
7. Serve the pasta in bowls. Top with grated Parmesan cheese and the remaining chives. Enjoy!
8. Season with salt and pepper to taste.

Recipe Tips

FAQ

Can I use a different type of pasta?

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

How can I make this dish dairy-free?

Substitute the crème fraîche with a dairy-free sour cream or coconut cream and use a vegan Parmesan alternative.

Can I add protein to this pasta?

Absolutely! Cooked chicken, shrimp or crumbled Italian sausage would be delicious additions.