Bring a large saucepan of water to the boil with 1/2 tsp of 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 (see ingredients 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 min. Add the remaining balsamic vinegar, stir and cook until evaporated, 1 min.

Pour the water (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, 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 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 and enjoy!