Silky Sicilian Gluten-Free Fresh Fusilli

🥘 Ingredients

• black pepper
  to taste unit, to taste unit, to taste unit
• butter
  3 tbsp, ½ tbsp
• chives (finely chopped, chopped)
  2 bunch
• cremini mushrooms (sliced)
  24 oz
• crème fraîche
  ½ cup, ½ cup
• gluten-free fresh fusilli pasta
  16 oz
• grape tomatoes (halved)
  2 c
• italian seasoning
  2 tsp
• lemon (zested and juiced, zested and juiced)
  2 unit
• mushroom stock concentrate
  2 unit
• olive oil
  4 tbsp
• parmesan cheese (grated)
  2 oz
• penne pasta
  24 oz
• salt
  to taste unit, to taste unit, to taste unit, to taste unit
• zucchini (sliced)
  3 unit

🍳 Cookware

• large pot
• large pan
• large pan
• large pot
• large pan
• large pan
• medium bowl

1. 

   1

   zucchini crème fraîche lemon gluten-free fresh fusilli pasta penne pasta italian seasoning parmesan cheese grape tomatoes cremini mushrooms chives mushroom stock concentrate olive oil butter salt black pepper

   zucchini: 1 unit (sliced), crème fraîche: ½ cup, lemon: 1 unit (zested and juiced), gluten-free fresh fusilli pasta: 8 oz, penne pasta: 8 oz, italian seasoning: 1 tsp, parmesan cheese: 1 oz (grated), grape tomatoes: 1 c (halved), cremini mushrooms: 8 oz (sliced), chives: 1 bunch (finely chopped), mushroom stock concentrate: 1 unit, olive oil: 2 tbsp, butter: 2 tbsp, salt: to taste unit, black pepper: to taste unit
2. 

   2

   Bring a large pot of water to a boil and season with salt . Wash and dry all produce.

   salt: to taste unit
3. 

   3

   Heat olive oil in a large pan over medium-high heat. Add zucchini ; season with salt and black pepper . Cook, stirring occasionally, until golden brown and softened ⏱️ 4 minutes .

   olive oil: 1 tbsp, zucchini: 1 unit, salt: to taste unit, black pepper: to taste unit
4. 

   4

   Heat remaining olive oil in the large pan over medium-high heat. Add cremini mushrooms and cook, stirring occasionally, until golden brown and slightly crispy ⏱️ 5 minutes .

   olive oil: 1 tbsp, cremini mushrooms: 8 oz
5. 

   5

   Once the water is boiling, add penne pasta to the large pot . Cook, stirring occasionally, until al dente ⏱️ 9 minutes .

   penne pasta: 8 oz
6. 

   6

   While pasta cooks, heat butter and a drizzle of olive oil in the large pan over medium-high heat. Add grape tomatoes and season with italian seasoning , salt , and black pepper . Cook, stirring, until tomatoes are softened ⏱️ 2 minutes .

   butter: ½ tbsp, olive oil, grape tomatoes: 1 c, italian seasoning: 1 tsp, salt: to taste unit, black pepper: to taste unit
7. 7

   Add zucchini , cremini mushrooms , and drained penne pasta to the large pan ; stir to combine. Stir in butter until melted. If necessary, add reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

   zucchini: 1 unit, cremini mushrooms: 8 oz, penne pasta: 8 oz, butter: 1 tbsp
8. 8

   In a medium bowl , whisk together crème fraîche , lemon , chives , and mushroom stock concentrate until smooth. Toss with the pasta mixture, divide between plates, and top with parmesan cheese . Serve with gluten-free fresh fusilli pasta if desired.

   crème fraîche: ½ cup, lemon: 1 unit (zested and juiced), chives: 1 bunch (chopped), mushroom stock concentrate: 1 unit, parmesan cheese: 1 oz, gluten-free fresh fusilli pasta: 8 oz