HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Mushroom Penne With Bacon Lardons
Creamy Mushroom Penne with Bacon Lardons

Creamy Mushroom Penne with Bacon Lardons

with Cheese and Balsamic Dressed Rocket

Custom recipe
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Our Creamy Mushroom Penne with Bacon Lardons is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

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

150 grams

Chestnut Mushrooms

2 unit(s)

Portobello Mushroom

2 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

1 sachet

Balsamic Vinegar


180 grams

Penne Pasta

(ContainsCereals containing gluten)

10 grams

Vegetable Stock Paste


99 grams

Creme Fraiche


40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

40 grams


90 grams

Bacon Lardons

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3177 kJ
Energy (kcal)759 kcal
Fat36.0 g
of which saturates17.0 g
Carbohydrate76 g
of which sugars9.0 g
Protein31 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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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 chestnut 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 for the dressing (see ingredients for amount) and season with salt and pepper. Mix together and leave to the side.


When boiling, add the penne to the water and bring back to the boil. Cook until tender, 12 mins. When the pasta is cooked, drain in a colander and 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 soft, 5-6 mins. Add the garlic and season with salt and pepper. Stir and cook for 1 min. Add the remaining balsamic vinegar, stir 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 black 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.


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 and finish with a good grind of black pepper. Enjoy!