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Creamy Miso, Truffle and Mushroom Fusilli

Creamy Miso, Truffle and Mushroom Fusilli

with Tenderstem® Broccoli and Sunflower Seeds
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Calories
642 kcal
Protein
20.5g protein
Total
15 minutes
Difficulty
Medium
Allergens:
  • Milk
  • Soya
  • Cereals containing gluten
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Tenderstem® Broccoli

2 unit(s)

Garlic Clove

120 grams

Sliced Mushrooms

150 grams

Creme Fraiche

(Contains: Milk)

15 grams

Miso Paste

(Contains: Soya)

10 grams

Vegetable Stock Paste

220 grams

Fresh Wholewheat Fusilli

(Contains: Cereals containing gluten, Wheat)

1 sachet(s)

Truffle Zest

15 grams

Sunflower Seeds

Not included in your delivery

50 milliliter(s)

Reserved Pasta Water

Energy (kJ)2685 kJ
Energy (kcal)642 kcal
Fat32 g
of which saturates15.9 g
Carbohydrate64.3 g
of which sugars7 g
Dietary Fibre11.1 g
Protein20.5 g
Salt1.7 g
Potassium297.8 mg
Calcium36 mg
Iron0.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.
Chopping Board
Garlic Press
Grater
Knife
Pan
Kettle
Medium Saucepan
Colander

Instructions

1

Cut the Tenderstem® broccoli into thirds.

Peel and grate the garlic (or use a garlic press).

2

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.

3

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. 

4

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.

5

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.

6

Divide the creamy mushroom fusilli between your bowls.

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

7

Step X MOD: If you’ve chosen the vegetarian version…

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