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Creamy Truffle and Mushroom Penne
Creamy Truffle and Mushroom Penne

Creamy Truffle and Mushroom Penne

with Tenderstem® Broccoli and Walnuts

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Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Truffle and Mushroom Penne in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
•Veggie
Allergens:
Cereals containing gluten
•Milk
•Celery
•Egg
•Nuts

The quantities provided above are averages only.

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.

Total20 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

180

Penne Pasta

(Contains: Cereals containing gluten)

1

Garlic Clove**

150

Tenderstem® Broccoli

120

Sliced Mushrooms

150

Creme Fraiche

(Contains: Milk)

10

Vegetable Stock Paste

(Contains: Celery)

1

Truffle Zest

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20

Walnuts

(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)

Not included in your delivery

50

Water for the Sauce

Nutritional information

Energy (kcal)745 kcal
Energy (kJ)3115 kJ
Fat38 g
of which saturates20 g
Carbohydrate73 g
of which sugars8 g
Protein26 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan
•Garlic Press
•Colander
•Bowl

Instructions

Cook the Pasta
1

a) Bring a large saucepan of water to the boil with 1/2 tsp salt.
b) Once boiling, add the penne to the water and bring back to the boil. Cook until tender, 12 mins.

a b)
Get Prepped
2

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

Drain your Pasta and Veg
3

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

Cook the Mushrooms
4

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

Sauce Time
5

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

Combine and Serve
6

a) Add the pasta and broccoli to the sauce and toss together.
b) Taste and add salt and pepper if you feel it needs it.
c) Serve in bowls and sprinkle over the walnuts. Enjoy!

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