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W40 Mushroom Switch Creamy Mushroom Pasta

with Balsamic Dressed Rocket
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
339 kcal
Protein
: 
11g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Portobello Mushrooms

200 grams

Penne Pasta

150 grams

Closed Cup Mushrooms

2 unit(s)

Garlic Clove

12 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

1 bunch(es)

Flat Leaf Parsley

40 grams

Wild Rocket

1 sachet(s)

Vegetable Stock Powder

99 grams

Creme Fraiche

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1 unit(s)

Red Onion

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

150 milliliter(s)

Water for the Sauce

Energy (kJ)1420 kJ
Energy (kcal)339 kcal
Fat25.4 g
of which saturates14.1 g
Carbohydrate11.6 g
of which sugars6.8 g
Dietary Fibre3.2 g
Protein11 g
Salt0.5 g
Potassium139 mg
Calcium59.3 mg
Iron0.4 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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 closed cup 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.

2

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.

3

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.

4

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.

5

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.

6

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!

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