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Italian Recipes

Creamy Double Mushroom Penne

Creamy Double Mushroom Penne

Creamy Double Mushroom Penne

with Cheese

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

Tags:

Veggie

Allergens:

Cereals containing gluten

•Celery

•Milk

•Egg

The quantities provided above are averages only.

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 war 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.

Total35 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

1

Red Onion

2

Portobello Mushrooms

2

Garlic Clove**

180

Penne Pasta

(Contains: Cereals containing gluten)

120

Sliced Mushrooms

10

Vegetable Stock Paste

(Contains: Celery)

99

Creme Fraiche

(Contains: Milk)

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

150

Water for the Sauce

Nutritional information

Energy (kcal)602 kcal

Energy (kJ)2517 kJ

Fat23.2 g

of which saturates14 g

Carbohydrate75.6 g

of which sugars10 g

Protein22.5 g

Salt1.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Large Saucepan

•Colander

Instructions

Get Prepped

1

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 portobello mushrooms.

Peel and grate the garlic (or use a garlic press).

Cook the Pasta

2

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.

Fry the Mushrooms

3

While the pasta cooks, heat a drizzle of oil in a frying pan on medium heat. Once hot, add the portobello and sliced mushrooms. Cook until browned, stirring occasionally, 6-7 mins.

Once browned, reduce the heat to medium-low and add the onion. Cook, stirring frequently, until softened, 5-6 mins.

Stir in the garlic and season with salt and pepper. Cook for 1 min.

Bring on the Creamy Sauce

4

Pour the water for the sauce (see pantry for amount) into your frying pan and stir in the veg stock paste.

Increase the heat and bring to the boil, then reduce the heat to low and simmer, stirring occasionally, until reduced, 5-6 mins.

Stir in the creme fraiche until well combined, then bring back to the boil and add a good grind of pepper. Remove from the heat.

Mix It Up

5

Add the cooked pasta to the sauce along with three quarters of the hard Italian style cheese.

Stir everything together. Taste and add more salt and pepper if needed.

Serve

6

Spoon your mushroom penne into bowls and sprinkle the remaining cheese on top to finish.

Enjoy!

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