HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Mushroom Pasta
Creamy Mushroom Pasta

Creamy Mushroom Pasta

with Balsamic Dressed Rocket

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This Creamy Mushroom Pasta with Rocket is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

1 punnet(s)

Chestnut Mushrooms

1 punnet(s)

Portobello Mushroom


Garlic Clove

1 bunch(es)

Flat Leaf Parsley

1 sachet

Balsamic Vinegar


1 tbsp

Olive Oil for the dressing

200 grams

Penne Pasta

(ContainsCereals containing Gluten)

1 sachet

Vegetable Stock Powder


100 grams

Creme Fraiche


1 bag(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 bag(s)


Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2772 kJ
Energy (kcal)663 kcal
Fat26.0 g
of which saturates11.0 g
Carbohydrate86 g
of which sugars11.0 g
Protein26 g
Salt1.22 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of water to the boil with 0.5 tsp of salt. Halve, peel and thinly slice the red onion. Thinly slice the chestnut mushrooms and portobello 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, add the olive oil (see ingredient list for amount) and season with salt and pepper. Mix together and leave to the side.


Add the penne to the boiling water, simmer until tender, 12 mins. When the pasta is cooked, drain in a colander, pop back into the pan, drizzle with a little 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 nice and soft, 5-6 mins, then add the garlic, season with salt and pepper. Stir and cook for 1 minute. Add the remaining balsamic vinegar, stir and cook until evaporated, 1 minute.


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


Add the drained pasta to the sauce along with three quarters of the hard Italian cheese and three quarters of the parsley. Stir everything together. Taste and add more salt and pepper if you feel it needs it.


Spoon your pasta 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, finish with a good grind of black pepper and enjoy!