Creamy Mushroom and Zucchini Penne with Lemon Crème Fraîche

If you’re a mushroom lover, this pasta is your dream come true. Sliced cremini mushrooms are the star, bringing deep, earthy flavor alongside a rich mushroom stock. Combined with al dente penne, tender zucchini, sweet grape tomatoes and a luscious crème fraîche sauce brightened with lemon and chives, every bite is pure comfort.

Topped with a sprinkle of Parmesan and a squeeze of lemon, this dish is a celebration of simple, high-quality ingredients. It’s quick enough for a weeknight but feels special enough for company. Get ready for a bowl of silky, satisfying pasta that hits all the right notes.

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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

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 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 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 the mushrooms and cook, stirring occasionally, until golden brown and slightly crispy, 5-7 minutes. Turn off the heat, season with salt and pepper and 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 well.
5. While the pasta cooks, heat 1 tablespoon of butter (2 tablespoons for 4 servings) and a drizzle of olive oil in the cleaned pan over medium-high heat. Add the tomatoes and season with 1 teaspoon Italian seasoning (2 teaspoons for 4), 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 the heat to low, then stir in the mushroom stock concentrate and ¼ cup of the reserved pasta cooking water (⅓ cup for 4). 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. Stir in 1 tablespoon of butter (2 tablespoons for 4 servings) until melted. If needed, add more pasta cooking water a splash at a time until the penne is coated in a creamy sauce. Divide the pasta between bowls. Sprinkle with Parmesan and the remaining chives. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of pasta?

Absolutely! Any short pasta like fusilli, rigatoni or farfalle works well. Adjust cooking time according to package directions.

Is this recipe vegetarian?

Yes, it’s completely vegetarian. It uses mushroom stock concentrate and crème fraîche, with Parmesan for a savory finish.

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 restore the creamy texture.