Creamy Mushroom and Zucchini Penne with Parmesan

If you love mushrooms, this pasta is for you. Sliced cremini mushrooms are the star, bringing deep, earthy flavors to every bite. Combined with tender zucchini, juicy tomatoes and a luscious crème fraîche sauce, this dish is pure comfort.

Al dente penne is tossed with a lemony, chive-flecked sauce and finished with a sprinkle of Parmesan. It’s an umami-packed meal that comes together quickly for a satisfying weeknight dinner.

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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 the zucchini lengthwise, then cut crosswise into ½-inch pieces. Trim and thinly slice the mushrooms. Halve the 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, then 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 and a drizzle of olive oil in the pan used for the mushrooms over medium-high heat. Add the tomatoes and season with 1 teaspoon Italian seasoning, 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 heat to low, then stir in the mushroom stock concentrate and ¼ cup of the reserved pasta cooking 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. Add the remaining 1 tablespoon of butter and stir 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 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.

Can I make this dish dairy-free?

Substitute the butter with olive oil, use a dairy-free crème fraîche alternative and omit the Parmesan or use a vegan Parmesan.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth.