Silky Sicilian Mushroom Penne

🥘 Ingredients

• black pepper
  ½ tsp, ½ tsp
• butter
  4 tbsp
• chives
  4 tbsp
• creme fraiche
  4 tbsp
• cremini mushrooms
  16 oz
• grape tomatoes
  2 c
• italian seasoning
  2 tsp
• lemon
  2 unit
• mushroom stock concentrate
  2 unit
• olive oil
  4 tbsp
• parmesan cheese
  4 tbsp
• penne pasta
  16 oz
• salt
  2 tsp
• zucchini
  1 medium

🍳 Cookware

• large pot
• large pan
• medium bowl

1. 

   1

   zucchini cremini mushrooms grape tomatoes chives lemon penne pasta italian seasoning mushroom stock concentrate creme fraiche parmesan cheese olive oil butter salt black pepper

   zucchini: 1 medium, cremini mushrooms: 8 oz, grape tomatoes: 1 c, 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
2. 

   2

   Bring a large pot lengthwise; cut crosswise into ½-inch-thick pieces. Trim and thinly slice cremini mushrooms . Halve grape tomatoes . Mince chives . Quarter lemon .

   cremini mushrooms: 8 oz, grape tomatoes: 1 c, chives: 2 tbsp, lemon: 1 unit
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini and season with salt and black pepper . Cook, stirring occasionally, until golden brown and softened, ⏱️ 4 minutes to ⏱️ 6 minutes . Transfer to a medium bowl .

   olive oil: 1 tbsp, salt: 1 tsp, black pepper: ½ tsp
4. 

   4

   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.
5. 

   5

   Once water is boiling, add penne pasta to pot. Cook until al dente, ⏱️ 9 minutes to ⏱️ 11 minutes . Reserve 1 cup pasta cooking water, then drain well.

   penne pasta: 8 oz
6. 

   6

   Meanwhile, heat 1 TBSP butter 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 . 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 and ¼ cup reserved pasta cooking water. Whisk in creme fraiche ; season with salt and pepper.

   butter: 1 tbsp, italian seasoning: 1 tsp, mushroom stock concentrate: 1 unit, creme fraiche: 2 tbsp
7. 7

   Add zucchini, mushrooms, and drained penne to pan with sauce; stir to combine. Stir in remaining butter 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 and remaining chives. Serve with remaining lemon wedges on the side.

   butter: 1 tbsp, parmesan cheese: 2 tbsp