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Creamy Truffle and Mushroom Rigatoni

Creamy Truffle and Mushroom Rigatoni

with Tenderstem® Broccoli and Walnuts

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Our Creamy Truffle and Mushroom Rigatoni is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Allergens:Cereals containing glutenMilkCeleryEggNuts

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

180 grams

Wheat Rigatoni Pasta

(ContainsCereals containing gluten)

1 unit(s)

Garlic Clove

150 grams

Tenderstem® Broccoli

120 grams

Sliced Mushrooms

150 grams

Creme Fraiche


10 grams

Vegetable Stock Paste


1 sachet

Truffle Zest

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

20 grams



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)3115 kJ
Energy (kcal)745 kcal
Fat38.0 g
of which saturates20.0 g
Carbohydrate73 g
of which sugars8.0 g
Protein26 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Instructionsarrow up iconarrow up icon
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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.


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 same pan and bring back to the boil.
d) Cook with the pasta for the last 4 mins of cooking time.


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.


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.


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.


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