---
title: Silky Sicilian Mushroom Penne
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/silky-sicilian-mushroom-penne-5e39c13ff1e8243dda35c94f
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
tags:
  - Veggie
rating: 4.5
rating_count: 5000
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Suggestions
    text: "Some found the final dish didn't match the photo; adding extra pasta water helps achieve the creamy sauce consistency shown."
nutrition:
  calories: 700
  protein: 20
  fat: 34
  saturated fat: 16
  carbohydrates: 85
  sugar: 11
  fiber: 8
  cholesterol: 70
  sodium: 460
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/Penne/silky-sicilian-mushroom-penne.avif"
---

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

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

Heat a large drizzle of olive oil in pan used for zucchini over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and slightly crispy, 5-7 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{12%oz} to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain well.

Meanwhile, heat 1 TBSP @butter{4%tbsp} (2 TBSP for 4 servings) and a drizzle of olive oil in pan used for mushrooms over medium-high heat. Add tomatoes and season with salt, pepper, and @italian seasoning{2%tsp}. Cook, stirring, until tomatoes are softened, 2-4 minutes. Stir in half the chives and juice from half the lemon. Reduce heat to low, then stir in @mushroom stock concentrate{2%unit} and 1/4 cup reserved pasta cooking water (1/3 cup for 4). Whisk in @creme fraiche{8%tbsp}; season with salt and pepper.

Add zucchini, mushrooms, and drained penne to pan with sauce; stir to combine. Stir in 1 TBSP butter (2 TBSP for 4 servings) 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{1/2%cup} and remaining chives. Serve with remaining lemon wedges on the side.