Creamy Miso, Truffle and Mushroom Fusilli
with Tenderstem® Broccoli and Sunflower Seeds
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.
Ingredients
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)
1 sachet(s)
Truffle Zest
15 grams
Sunflower Seeds
Not included in your delivery
50 milliliter(s)
Reserved Pasta Water
Nutritional information
Utensils
Instructions
Cut the Tenderstem® broccoli into thirds.
Peel and grate the garlic (or use a garlic press).
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.
Step X MOD: If you’ve chosen the vegetarian version…
