---
title: Silky Sicilian Mushroom Penne
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/silky-sicilian-mushroom-penne-5e39c13ff1e8243dda35c94f
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Milk
  - Wheat
tags:
  - Veggie
  - Pasta
  - Mushroom
  - Cream Sauce
  - Quick
rating: 4.5
rating_count: 5000
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Sauce Consistency
    text: Adding extra pasta water helps achieve the creamy sauce consistency shown in photos
image: "https://images.recipes.furrysalamander.com/silky-sicilian-mushroom-penne.avif"
---
@zucchini{1%medium}
@cremini mushrooms{8%oz}
@grape tomatoes{1%cup}
@chives{2%tbsp}
@lemon{1%unit}
@penne pasta{8%oz}
@italian seasoning{1%tsp}
@mushroom stock concentrate{1%unit}
@creme fraiche{2%tbsp}
@parmesan cheese{2%tbsp}
@olive oil{3%tbsp}
@butter{2%tbsp}
@salt{1%tsp}
@black pepper{½%tsp}

Bring a #large pot{ of salted water to boil. Wash and dry all produce. Trim and quarter @zucchini{1%medium} lengthwise; cut crosswise into ½-inch-thick pieces. Trim and thinly slice @cremini mushrooms{8%oz}. Halve @grape tomatoes{1%cup}. Mince @chives{2%tbsp}. Quarter @lemon{1%unit}.

Heat a drizzle of @olive oil{1%tbsp} in a #large pan{} over medium-high heat. Add zucchini and season with @salt{1%tsp} and @black pepper{½%tsp}. Cook, stirring occasionally, until golden brown and softened, ~{4%minutes} to ~{6%minutes}. Transfer to a #medium bowl{}.

Heat another drizzle of olive oil in the pan used for zucchini over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and slightly crispy, ~{5%minutes} to ~{7%minutes}. Turn off heat; season with salt and pepper, then transfer to bowl with zucchini. Wash out pan.

Once water is boiling, add @penne pasta{8%oz} to pot. Cook until al dente, ~{9%minutes} to ~{11%minutes}. Reserve 1 cup pasta cooking water, then drain well.

Meanwhile, heat 1 TBSP @butter{1%tbsp} and a drizzle of olive oil in the pan used for mushrooms over medium-high heat. Add tomatoes and season with salt, pepper, and @italian seasoning{1%tsp}. Cook, stirring, until tomatoes are softened, ~{2%minutes} to ~{4%minutes}. Stir in half the chives and juice from half the lemon. Reduce heat to low, then stir in @mushroom stock concentrate{1%unit} and ¼ cup reserved pasta cooking water. Whisk in @creme fraiche{2%tbsp}; season with salt and pepper.

Add zucchini, mushrooms, and drained penne to pan with sauce; stir to combine. Stir in remaining @butter{1%tbsp} until melted. TIP: If necessary, add more reserved pasta cooking water a splash at a time until penne is coated in a creamy sauce. Divide pasta between plates. Sprinkle with @parmesan cheese{2%tbsp} and remaining chives. Serve with remaining lemon wedges on the side.