Peel and finely chop the onion. Set a large, heavy-based pan or casserole dish on a medium heat. Add 2 tbsp oil and the onion. Season with salt and pepper and fry, stirring often for 10 mins till the onion is golden and glossy. If it starts to brown too quickly, turn the heat down and add a splash of water.

Meanwhile brush any dirt off the mushrooms and tear them into small pieces. When the onions are glossy, add the mushrooms to the pan. Fry, stirring often, for 10 mins till the onions have softened.

While the mushrooms cook, peel and crush or grate 2 garlic cloves. Finely chop the stalks from the parsley sprigs. Set the leaves aside for later. Finely grate the lemon zest. Tip the vegetable stock powder into a heatproof jug and boil a kettle of water. Add 1 ltr water the jug and stir to mix.

Stir the garlic, parsley stalks and lemon zest into the mushrooms. Cook and stir for 2 mins. Tip in the girelle pasta and pour in the vegetable stock. Stir to mix, then turn the heat up and bring to the boil. When the pan is boiling, turn the heat down to low and pop on a lid. Gently simmer for 15-20 mins till the pasta has absorbed the water and become tender.

Roughly chop the parsley leaves.

Pour in the double cream and stir to mix. Gently warm through. Taste and add salt, pepper or a squeeze of lemon juice to taste. Serve straight away, garnished with chopped parsley leaves.