Creamy Double Mushroom Penne
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Creamy Double Mushroom Penne

Creamy Double Mushroom Penne

with Cheese

Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

1 unit(s)

Red Onion

2 unit(s)

Portobello Mushrooms

2 unit(s)

Garlic Clove

180 grams

Penne Pasta

(Contains Cereals containing gluten)

120 grams

Sliced Mushrooms

12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

10 grams

Vegetable Stock Paste

(Contains Celery)

150 grams

UHT Cooking Cream

(Contains Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

150 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2663 kJ
Energy (kcal)636 kcal
Fat27.4 g
of which saturates18.9 g
Carbohydrate76.2 g
of which sugars12 g
Protein19.9 g
Salt1.33 g
Always refer to the product label for the most accurate ingredient and allergen information.



Bring a large saucepan of water to the boil with 0.5 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).


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.

While the pasta cooks, heat a drizzle of oil in a frying pan on medium heat.


Once the oil is hot, fry the portobello and sliced mushrooms until browned, stirring occasionally, 6-7 mins.

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, then add the balsamic vinegar and cook until evaporated, 1 min more.


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, bring back to the boil and season with pepper. Remove from the heat.


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

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


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