Creamy Chestnut Mushroom Penne

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.

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 soft, 5-6 mins.
Stir in the garlic and season with salt and pepper. Cook for 1 min, then add the remaining balsamic vinegar and cook until evaporated, 1 min.

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

Add the cooked pasta to the sauce along with three quarters of the hard Italian style cheese and three quarters of the parsley.
Stir everything together. Taste and add more salt and pepper if needed.