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Italian Recipes

Creamy Miso, Truffle and Mushroom Fusilli

Creamy Miso, Truffle and Mushroom Fusilli

Creamy Miso, Truffle and Mushroom Fusilli

with Tenderstem® Broccoli and Sunflower Seeds

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Tags:

Vegetarian

Allergens:

Milk

•Soya

•Cereals containing gluten

•Wheat

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total15 minutes

Active 20 minutes

DifficultyMedium

Ingredients

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

Nutritional information

Energy (kJ)2695 kJ

Energy (kcal)644 kcal

Fat32 g

of which saturates15.9 g

Carbohydrate65 g

of which sugars7.5 g

Dietary Fibre10.8 g

Protein20.5 g

Salt1.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•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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