HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Chestnut Mushroom Penne
Creamy Chestnut Mushroom Penne

Creamy Chestnut Mushroom Penne

with Cheese and Balsamic Dressed Rocket

Read more

This Creamy Chestnut Mushroom Penne is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:Under 650 calories
Allergens:SulphitesCereals containing GlutenCeleryMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

300 grams

Chestnut Mushrooms

2 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

1 sachet

Balsamic Vinegar


180 grams

Penne Pasta

(ContainsCereals containing Gluten)

10 grams

Vegetable Stock Paste


100 grams

Creme Fraiche


40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

20 grams


Not included in your delivery

1 tbsp

Olive Oil for the Dressing

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2681 kJ
Energy (kcal)641 kcal
Fat27.1 g
of which saturates14.5 g
Carbohydrate74.8 g
of which sugars8.8 g
Protein22.8 g
Salt1.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
download icondownload icon

Bring a large saucepan of water to the boil with 1/2 tsp salt.
Halve, peel and thinly slice the red onion. Thinly slice the chestnut mushrooms. Peel and grate the garlic (or use a garlic press). Finely chop the parsley (stalks and all).
Pour half the the balsamic vinegar into a bowl with the olive oil for the dressing (see ingredients for amount) and season with salt and pepper. Mix together and set aside.


When your pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together. Set aside, off the heat.


While the pasta cooks, heat a drizzle of oil in a frying pan on medium heat. Add the mushrooms and cook until browned, stirring occasionally, 6-7 mins.
Once browned, reduce the heat to medium-low and add the onion. Cook, stirring frequently, until the onion is soft, 5-6 mins.
Stir in the garlic and season with salt and pepper. Cook for 1 min, then add the remaining balsamic vinegar and cook until evaporated, 1 min.


Pour the water for the sauce (see ingredients for amount) into your frying pan and stir in the vegetable stock paste.
Increase the heat and bring to the boil, then reduce the heat to low and simmer until reduced, 5-6 mins, stirring occasionally.
Stir in the creme fraiche until well combined, bring back to the boil and add a good grind of pepper. Remove from the heat.


Add the cooked pasta to the sauce along with three quarters of the hard Italian style cheese and three quarters of the parsley.
Stir everything together. Taste and add more salt and pepper if needed.


Spoon your mushroom penne into bowls and sprinkle the remaining cheese and parsley on top.
Add the rocket to the balsamic dressing and toss together. Serve on top of the pasta finished with another good grind of pepper.