Creamy Miso, Truffle and Mushroom Fusilli

Boil a full kettle. Heat a large frying pan on medium-high heat with a drizzle of oil.

When hot, add the garlic and sliced mushrooms. Fry until softened, 2-3 mins.

Once the veg has softened, add the single soya, miso paste and vegetable stock paste to your pan and stir to dissolve.

Simmer until the sauce has thickened, 3-5 mins. 

Meanwhile, pour the boiled water from your kettle into a medium saucepan with 0.25 tsp salt and bring to a rolling boil on high heat.

Add the Tenderstem® broccoli and boil, 1-2 mins. Add the fusilli to the same pan and cook until tender, 2-3 mins.

Reserve some of the pasta water (see pantry), then drain both in a colander, return to the pan and toss with a splash of oil to prevent sticking.

Add the cooked Tenderstem® and fusilli to the creamy mushroom sauce, stirring to coat.

Add the reserved pasta water and stir to combine.

Season with a good grind of black pepper.

Divide the creamy mushroom fusilli between your bowls.

Sprinkle with the truffle zest and scatter over the sunflower seeds to finish.