topBanner
Creamy Truffle and Mushroom Rigatoni

Creamy Truffle and Mushroom Rigatoni

with Walnuts

Read more

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

Tags:RapidVeggie
Allergens:GlutenMilkCeleryEggNuts

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

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

200 grams

Wheat Rigatoni Pasta

(ContainsGluten)

1 unit(s)

Garlic Clove

150 grams

Tenderstem Broccoli ®

120 grams

Sliced Mushrooms

150 grams

Creme Fraiche

(ContainsMilk)

1 sachet

Vegetable Stock Powder

(ContainsCelery)

1 sachet

Truffle Powder

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

20 grams

Walnuts

(ContainsNuts)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3130 kJ
Energy (kcal)748 kcal
Fat36.0 g
of which saturates15.0 g
Carbohydrate84 g
of which sugars8.0 g
Protein29 g
Salt1.31 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Cutting board
Garlic Press
Knife
Colander
Measuring Cups
Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

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 water 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 season with 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!