- 1 Get the pasta cooking according to pack instructions. (Before draining, see step 3). Meanwhile, heat 1 tbsp of oil in a frying pan over a medium heat and then fry the onion for 3 mins, or until it becomes translucent.
- 2 Add the Garlic Paste and the mushrooms to the onions and fry for 3 more mins over high heat. Add the Porcini Stock, the Porcini & Chive pot and the crème fraîche to the pan. Reduce the heat and simmer gently for 2-3 mins. (Add a little more crème fraîche if it’s getting too dry)
- 3 When the pasta is ready, use a mug to reserve a little of the cooking water (2 tbsp worth), and then drain the pasta into a colander. Add the pasta and the 2 tbsps of cooking water to the mushroom pan and cook for 2 mins, stirring all the time to fully coat the penne in the sauce.
- 4 Serve in bowls with a sprinkle of chopped parsley on top with grated parmesan (if using).