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 portobello mushrooms.

Peel and grate the garlic (or use a garlic press).

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.

While the pasta cooks, heat a drizzle of oil in a frying pan on medium heat.

Once the oil is hot, fry the portobello and sliced mushrooms until browned, stirring occasionally, 6-7 mins.

Reduce the heat to medium-low and add the onion. Cook, stirring frequently, until softened, 5-6 mins.

Add the garlic and season. Cook for 1 min. Add the balsamic vinegar and cook until evaporated, 1 min.

Pour the water for the sauce (see pantry for amount) into your frying pan and stir in the veg stock paste. Increase the heat and bring to the boil, then reduce the heat to low and simmer, stirring occasionally, until reduced, 5-6 mins.

Stir in the double cream, bring back to the boil and season with pepper. Remove from the heat.

Add the cooked pasta to the creamy sauce along with three quarters of the hard Italian style cheese.

Stir everything together. Taste and add more salt and pepper if needed.

Spoon your mushroom penne between your bowls and sprinkle the remaining cheese on top to finish.

Enjoy!