Mushroom and Zucchini Penne with Creamy Lemon Crème Fraîche Sauce

This pasta dish is a celebration of earthy mushrooms and fresh vegetables, all tossed with al dente penne in a luscious, lemony crème fraîche sauce. The mushrooms are the star, providing deep umami flavor that pairs perfectly with tender zucchini and sweet grape tomatoes.

A sprinkle of Parmesan and fresh chives adds the finishing touch, making this a satisfying weeknight dinner that feels special. Best of all, it comes together in just 30 minutes with simple ingredients.

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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

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1.5 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 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.
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, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta.
5. While the penne cooks, heat ½ tablespoon butter (1 tablespoon for 4 servings) and a drizzle of olive oil in the cleaned pan over medium-high heat. Add the tomatoes, 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 the 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, then add 1 tablespoon butter (2 tablespoons for 4 servings) and stir until melted. If the sauce seems dry, add more pasta cooking water a splash at a time until the penne is well coated. 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 type of pasta?

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

Is there a substitute for crème fraîche?

You can use sour cream or full-fat Greek yogurt, but the sauce may be slightly less creamy. Add a splash of milk if needed.

How do I make this dish vegan?

Use vegan butter, omit the Parmesan (or use a vegan alternative) and replace crème fraîche with a plant-based cream. The mushroom stock concentrate is typically vegan.