The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
200ml cashew cream (Nuts)(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 1 carrot
- 80g sliced kale
- 1 handful of fresh tarragon
- 120g brown rice penne (Eggs)
- 2 garlic clove
- 1 onion
- 2 portobello mushrooms
- 120g chestnut mushrooms
- 1 unwaxed lemon
Allergens
Contains:
Nuts
May Contain:
Eggs
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 92Kcal | 487Kcal |
| 386kJ | 2038kJ | |
| Fat | 4.1g | 22g |
| of which saturates | 0.6g | 3.2g |
| Carbohydrates | 12g | 63g |
| of which sugars | 2.2g | 12g |
| Protein | 2.1g | 11g |
| Salt | 0.07g | 0.39g |
| Fibre | 1.4g | 7.6g |
Vegan
Prep in 10
4 of 5 a day
New
Low sat fat
Creamy Portobello Penne with Tarragon Gremolata
chestnut mushrooms, carrot and kale
Cooking Instructions
Cooking Instructions
- Thinly slice the chestnut mushrooms. Peel and dice the carrot into 1cm cubes. Heat a large frying pan with 1/2 tbsp oil on a medium-high heat. Cook the carrots and chestnut mushrooms for 3-4 mins until golden.
- Finely dice the onion. Crush or finely chop the garlic. Add the onion, one garlic clove and a good pinch of sea salt to the pan. Cook for 3 mins, then add the cream and simmer for 3-5 mins until the cream has thickened slightly.
- Boil the kettle. Heat a large saucepan filled with salted boiling water on a high heat. Add the penne and boil for 7-8 mins, until cooked, then drain.
- Cut the portobello mushrooms into 1/2 cm slices. Heat a large frying pan with 1/2 tbsp oil on a high heat. Add the mushrooms, season with sea salt and black pepper and fry for 2-3 mins on each side, until golden brown and soft.
- Make the gremolata. Remove the tarragon leaves from their stalks and roughly chop. Zest the lemon. In a bowl, mix the tarragon, lemon zest, remaining garlic clove, a squeeze of lemon juice, 1 tsp oil and a pinch of sea salt.
- Stir the cooked pasta into the cream sauce. Season with sea salt and add lemon juice to taste. Serve into bowls and top with the portobellos and sprinkle with gremolata to taste.
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