Creamy Mushroom and Zucchini Penne with Lemon Crème Fraîche

If you’re a mushroom lover, this pasta is for you. Sliced creminis are the star, bringing deep, earthy flavor alongside tender zucchini and sweet grape tomatoes. The silky sauce-made with crème fraîche, lemon and chives-coats every piece of penne perfectly.

A sprinkle of Parmesan and a squeeze of lemon at the end brighten the dish, making it feel both comforting and fresh. Ready in about 30 minutes, it’s an easy weeknight dinner that tastes like something special.

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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 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

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 zucchini lengthwise, then cut crosswise into ½-inch pieces. Thinly slice mushrooms. Halve tomatoes. Mince chives. Quarter lemon.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add 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 mushrooms and cook, stirring occasionally, until golden brown and slightly crispy, 5-7 minutes. Turn off heat, season with salt and pepper, then transfer to the bowl with zucchini. Wipe out the pan.
4. Once water is boiling, add penne and cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain well.
5. While penne cooks, heat 1 tablespoon butter and a drizzle of olive oil in the same pan over medium-high heat. Add tomatoes, 1 teaspoon Italian seasoning, salt and pepper. Cook, stirring, until tomatoes soften, 2-4 minutes. Stir in half the chives and juice from half the lemon. Reduce heat to low, then stir in mushroom stock concentrate and ¼ cup reserved pasta water. Whisk in crème fraîche; season with salt and pepper.
6. Add zucchini, mushrooms and drained penne to the pan with sauce; stir to combine. Stir in 1 tablespoon butter until melted. If needed, add more pasta water a splash at a time until the sauce is creamy. Divide pasta between bowls. Sprinkle with Parmesan and remaining chives. Serve with 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.

What can I substitute for crème fraîche?

Sour cream or full-fat Greek yogurt can be used, but the sauce may be slightly less rich. Add it off heat to prevent curdling.

How do I make this dish vegan?

Use vegan butter, a plant-based cream alternative and omit Parmesan or use a vegan substitute. Replace mushroom stock concentrate with vegetable stock.