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Creamy Mushroom Penne

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Instructions

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Prep the Garlic Clove (chop, grate, press), grate the Cheddar Cheese and tear the Mozzarella. Boil a pan of water ready for the Penne Pasta with a little salt.
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Heat a frying pan with a drizzle of oil. Pop in the Mushroom and season with a little salt and pepper. Fry for about 10 minutes or until golden brown. Add in the Italian Herbs and Garlic Clove and cook for a further minute.
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While the Mushroom cooks add the Penne Pasta to the pan of water and cook for 10 - 15 minutes or until soft. Once cooked, drain the water and leave to the side.
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Add the Chicken Stock, Sugar, Water and Tomato Puree to the pan. Bring to the boil and the reduce to simmer. Stir through the Baby Leaf Spinach until wilted.
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Stir in the Cheddar Cheese and Creme Fraiche. Add the Penne Pasta and stir to combine. Season with a little salt and pepper.
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Once ready place up the pasta across your plates and drop some of the torn Mozzarella on the top. Eat and enjoy!