Creamy Double Mushroom Penne
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Creamy Double Mushroom Penne

Creamy Double Mushroom Penne

with Cheese

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

Family Friendly
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)

150 grams

UHT Cooking Cream

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2814 kJ
Energy (kcal)673 kcal
Fat30 g
of which saturates20.7 g
Carbohydrate76.2 g
of which sugars12 g
Protein23.1 g
Salt1.56 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan
Large Frying Pan


Get Prepped

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

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. 

Fry the Mushrooms

While the pasta cooks, heat a drizzle of oil in a large frying pan on high heat. Once hot, fry the portobello and sliced mushrooms until browned, stirring occasionally, 4-5 mins. Season with salt and pepper.

Lower the heat to medium and add the onion. Cook, stirring frequently, until softened, 6-8 mins. Add the garlic and balsamic vinegar and cook until evaporated, 1 min.

Bring on the Creamy Sauce

When the veg is cooked, stir in the double cream, veg stock paste and the water for the sauce (see pantry for amount). Bring to the boil and simmer, stirring occasionally, until reduced, 4-5 mins.

Mix It Up

Once the sauce is reduced, stir through the cooked penne and hard Italian style cheese until piping hot and melted, 1-2 mins.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.


Share your double mushroom penne between your bowls.