1 red onion
2 portobello mushrooms
2 garlic cloves
180g penne pasta
120g sliced mushrooms
12ml balsamic vinegar
99g creme fraiche
40g parmesan
150ml water

(260g diced chicken breast optional)

1. Bring large saucepan of water to the boil with 1/2tsp salt. Halve, peel and thinly slice the red onion. Thinly slice the portobello mushrooms. Peel and grate/press garlic. 

2. Add Penne to water and cook 12 mins. Drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together. Set aside. Heat a drizzle of oil in a frying pan on medium heat. 

3. Once the pan is hot, cook chicken 5-6 mins if using. Remove from pan and set aside. Add the portobello and sliced mushrooms. Cook 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 garlic, season and cook 1 min. Add the balsamic venegar and cook 1 min until evaoporated. 

4. Pour 150ml water into the frying pan and stir in the veg stock paste. (Return chicken to the pan if using). Increase heat and bring to the boil, then reduce to simmer, stirring occasionally, until reduced 5-6 mins. 

5. Stir in the creme fraiche until well combined, then bring back to the boil and add a good grind of pepper. Remove from heat. Add cooked pasta to the creamy sauce along with 3/4 of the parmesan. Stir everything together. Taste and add more salt and pepper if needed. 

6. Sprinkle with remaining cheese to serve.