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 Wheat Rigatoni Pasta; 1 unit(s) Garlic Clove; 1 pack(s) Tenderstem Broccoli ®; 1 punnet(s) Sliced Mushrooms; 150 grams Crème Fraîche; 1 sachet Vegetable Stock Powder; 50 milliliter(s) Water for the Sauce; 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

Wheat Rigatoni Pasta

(ContainsGluten)

1 unit(s)

Garlic Clove

1 pack(s)

Tenderstem Broccoli ®

1 punnet(s)

Sliced Mushrooms

150 grams

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 for the Sauce

Nutritional information

Energy (kJ)3067 kJ

Energy (kcal)733 kcal

Fat36.0 g

of which saturates15.0 g

Carbohydrate85 g

of which sugars8.0 g

Protein28 g

Salt1.29 g

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

Utensils

•Saucepan

•Cutting board

•Knife

•Garlic Press

•Grater

•Sieve

•Frying Pan

•Plate

InstructionsPDF

Instructions

Bring a large saucepan of water to the boil with 0.5 tsp of salt. Once boiling, add the rigatoni pasta and cook until tender, 12 mins.

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

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

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

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

Add the pasta and broccoli to the sauce and toss together. Taste and add salt and pepper if you feel it needs it. Serve in bowls, sprinkle over the walnuts and enjoy!