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Creamy Double Mushroom Penne

Creamy Double Mushroom Penne

with Red Onion and Italian Style Cheese
Recipe Development Team
Recipe Development TeamUpdated on May 01, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
681 kcal
Protein
: 
23g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Wheat
  • Sulphites
  • Milk
  • Egg
  • Mustard
  • Soya
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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, Wheat May contain traces of: Mustard, Soya)

120 grams

Sliced Mushrooms

12 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Energy (kJ)2850 kJ
Energy (kcal)681 kcal
Fat31.4 g
of which saturates19.1 g
Carbohydrate76.9 g
of which sugars10.4 g
Dietary Fibre5.1 g
Protein23 g
Salt1.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Garlic Press
•Large Saucepan
•Colander
•Pan

Instructions

Get Prepped
1

Bring a large saucepan of water to the boil with ½ 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. 

Fry the Mushrooms
3

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
4

When the veg is cooked, stir in the creme fraiche, 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
5

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.

Serve
6

Share your double mushroom penne between your bowls.

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