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Creamy Truffle and Mushroom Pasta

with Walnuts and Rigatoni
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
350 kcal
Protein
: 
12.6g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Nuts
  • Walnuts
  • Milk
  • Egg
  • Peanut
  • Cashew nuts
  • Hazelnuts
  • Macadamia Nuts
  • Pistachio nuts
  • Sesame
  • Almonds
  • Nuts
  • Pecan Nuts
  • Brazil nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 sachet(s)

Truffle Zest

150 grams

Tenderstem® Broccoli

200 grams

Rigatoni Pasta

1 unit(s)

Garlic Clove

20 grams

Walnuts

(Contains: Nuts, Walnuts May contain traces of: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts)

1 sachet(s)

Vegetable Stock Powder

150 grams

Sliced Mushrooms

112.5 grams

Creme Fraiche

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Energy (kJ)1463 kJ
Energy (kcal)350 kcal
Fat29.9 g
of which saturates15.4 g
Carbohydrate8.3 g
of which sugars4.1 g
Dietary Fibre3.9 g
Protein12.6 g
Salt0.5 g
Potassium297.8 mg
Calcium36 mg
Iron0.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Bring a large saucepan of water to the boil with a pinch of salt

Once boiling, add the pasta and cook until tender, 12 mins.

2

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 bring back to the boil.

Cook with the pasta for the last 4 mins of cooking time.

3

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.

4

Pop your pan back on medium high heat with a drizzle of oil.

Add the sliced mushrooms and a pinch of salt and pepper.

Stir-fry until golden, 4-5 mins.

Stir in the garlic and cook for 1 minute more.

5

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.

6

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!

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