Creamy Truffle and Mushroom Rigatoni
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Creamy Truffle and Mushroom Rigatoni

Creamy Truffle and Mushroom Rigatoni

with Tenderstem® Broccoli and Walnuts

This Creamy Truffle and Mushroom Rigatoni is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

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

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

180

Rigatoni Pasta

(Contains Cereals containing gluten)

1

Garlic Clove

150

Tenderstem Broccoli

150

Closed Cup 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 Peanut, Sesame, Nuts)

Not included in your delivery

50

Water for the Sauce

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Nutritional information

Energy (kcal)747 kcal
Energy (kJ)3126 kJ
Fat37.7 g
of which saturates21 g
Carbohydrate74.7 g
of which sugars7.8 g
Protein26.4 g
Salt2.11 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Chopping Board
Garlic Press
Knife
Colander
Bowl

Instructions

Cook the Pasta
1

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

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, thinly slice the mushrooms.
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
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 (see ingredients for amount), bring to the boil and simmer for 2 mins.
c) Remove from the heat.
d) 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!