This dish is quick and easy to prepare, with hearty mushrooms and lifted with the lemon zest to really give it zing! Portobello mushrooms add plenty of flavour and also a deep colour.

4 tbsp butter, divided500g portobello mushrooms, thinly sliced4 cloves1 packet Vetta Rural Aid Penne Pasta2 tbsp The Good Harvest Co. Plain Flour1½ cups milkZest 2 lemons, add as desired1 tbsp chopped chivesSalt & pepper, to taste½ cup fresh parsley, finely choppedShaved parmesan, to serve