Mushroom and Zucchini Penne with Creamy Lemon Crème Fraîche Sauce

If you’re a mushroom lover, this pasta dish is about to become your new favorite. Earthy mushrooms and a rich mushroom stock concentrate create a deep, savory base, while tender zucchini and sweet grape tomatoes add freshness. A lemony, chive-flecked crème fraîche sauce brings it all together, coating every piece of al dente penne. Finished with a sprinkle of Parmesan, this meal is pure comfort.

This recipe is perfect for a quick weeknight dinner that feels special. The sauce comes together in the same pan you cook the vegetables, so cleanup is a breeze. Serve with lemon wedges for a bright finish. Get ready for a bowl of pasta that’s both creamy and packed with flavor.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Button 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

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon ButterView 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-thick pieces. Trim and thinly slice the mushrooms (skip if pre-sliced). 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, season with salt and pepper and cook, stirring occasionally, until golden brown and softened, 4-6 minutes. Transfer to a medium bowl. Wipe out the pan.
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. 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, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain.
5. While the penne cooks, heat ½ tablespoon butter (1 tablespoon for 4 servings) and a drizzle of olive oil in the pan used for mushrooms over medium-high heat. Add the tomatoes and season with 1 teaspoon Italian seasoning (2 teaspoons for 4 servings), 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 reserved pasta cooking water (⅓ cup for 4 servings). 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 butter (2 tablespoons for 4 servings) until melted. If needed, add more pasta cooking water a splash at a time until the pasta 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?

Yes, you can substitute penne with other short pasta like fusilli or rigatoni. Adjust cooking time according to package directions.

Can I make this dish vegan?

To make it vegan, use a plant-based crème fraîche or coconut cream and omit the Parmesan or use a vegan alternative. The butter can be replaced with olive oil or vegan butter.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water or broth to loosen the sauce.