Umami Mushroom and Zucchini Penne with Creamy Lemon Sauce

This pasta dish is a celebration of earthy mushrooms and fresh vegetables, all tossed in a silky, tangy sauce. The combination of tender zucchini, golden mushrooms and sweet grape tomatoes creates a satisfying medley, while the crème fraîche and lemon add a bright, creamy finish.

Perfect for a weeknight dinner, this recipe comes together quickly and delivers deep, savory flavors. A sprinkle of Parmesan and fresh chives ties it all together for a meal that feels both comforting and elegant.

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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 the zucchini 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 again.
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 pasta cooks, heat ½ tablespoon butter and a drizzle of olive oil in the pan used for mushrooms over medium-high heat. Add the tomatoes, 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 the 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, then add 1 tablespoon butter and stir until melted. If the sauce seems thick, 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 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. Adjust cooking time according to package directions.

Can I make this dish dairy-free?

Substitute the butter with olive oil or a dairy-free alternative and use a plant-based crème fraîche or coconut cream. Omit the Parmesan or use a vegan cheese.

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 broth to revive the sauce.