Creamy Truffle and Mushroom Rigatoni

Name: Creamy Truffle and Mushroom Rigatoni with Walnuts and Tenderstem Broccoli
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 200 grams Wholewheat Rigatoni; 1 unit(s) Garlic Clove; 1 pack(s) Tenderstem Broccoli ®; 1 punnet(s) Sliced Mushrooms; ½ pack(s) Crème Fraîche; 1 sachet Vegetable Stock Powder; 50 milliliter(s) Water; 1 sachet Truffle Powder; 1 sachet Grated Italian Style Hard Cheese; 1 pot(s) Walnuts

with Walnuts and Tenderstem Broccoli

Rapid

A decadent dinner that takes only 20 minutes to whip up? Yes please! An indulgent creamy and garlicky sauce balanced with bitter greens for the perfect pasta dish.

Allergens:Gluten•Milk•Celery•Egg•Nuts

Preparation Time20 minutes

Difficulty levelLevel 2

Ingredients

serving amount

Ingredients

serving amount

200 grams

Wholewheat Rigatoni

(ContainsGluten)

1 unit(s)

Garlic Clove

1 pack(s)

Tenderstem Broccoli ®

1 punnet(s)

Sliced Mushrooms

½ pack(s)

Crème Fraîche

(ContainsMilk)

1 sachet

Vegetable Stock Powder

(ContainsCelery)

1 sachet

Truffle Powder

1 sachet

Grated Italian Style Hard Cheese

(ContainsMilk, Egg)

1 pot(s)

Walnuts

(ContainsNuts)

Not included in your delivery

50 milliliter(s)

Water

Nutritional information

Energy (kJ)2879 kJ

Energy (kcal)688 kcal

Fat30.0 g

of which saturates12.0 g

Carbohydrate84 g

of which sugars7.0 g

Protein28 g

Salt1.0 g

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Utensils

•Cutting board

•Knife

•Saucepan

InstructionsPDF

Instructions

a) Bring a large saucepan of water to the boil with a pinch of salt b) Once boiling, add the wheat pasta and cook until tender, 12 mins.

a) While the pasta is cooking, peel and grate the garlic (or use a garlic press). Chop the tenderstem into 3 pieces widthways. b) When the pasta has been cooking for 8 mins, add the tenderstem to the wheat pasta and bring back to the boil. Cook with the wheat pasta for the last 4 mins of cooking time.

a) When the wheat pasta and broccoli are cooked, drain them in a colander. Drizzle with oil to stop them sticking together, leave the colander in the sink.

a) Pop your now empty pan back on medium high heat with a drizzle of oil. b) Add the sliced mushrooms and a pinch of salt and pepper. Stir-fry until golden, 4-5 mins. c) Stir in the garlic and cook for 1 minute more.

a) Reduce the heat slightly then add the creme fraiche and veg stock powder. b) Pour in the water (see ingredients for amount), bring to the boil and simmer for 2 mins. c) Remove from the heat and stir in the truffle powder and hard Italian cheese.

a) Add the wheat pasta and broccoli to the sauce and toss together. Taste and add salt and pepper if you feel it needs it. b) Serve in bowls with walnuts sprinkled on top. Enjoy!