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Italian Recipes
Creamy Truffle and Mushroom Rigatoni

Creamy Truffle and Mushroom Rigatoni

with Walnuts and Tenderstem Broccoli

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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.

Preparation Time20 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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


1 sachet

Truffle Powder

1 sachet

Grated Italian Style Hard Cheese

(ContainsMilk, Egg)

1 pot(s)



Not included in your delivery

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
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.
Utensilsarrow down iconarrow down icon
Cutting board
Instructionsarrow up iconarrow up icon
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Cook the Pasta
Cook the Pasta

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.

Get Prepped
Get Prepped

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.

Cook the Mushrooms
Cook the Mushrooms

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.

Sauce Time!
Sauce Time!

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.

Combine and Serve
Combine and Serve

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!