Creamy Truffle and Mushroom Rigatoni
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Creamy Truffle and Mushroom Rigatoni

Creamy Truffle and Mushroom Rigatoni

with Tenderstem® Broccoli

Cereals containing gluten

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


serving amount

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

1 unit(s)

Garlic Clove

150 grams

Tenderstem Broccoli

120 grams

Sliced Mushrooms

150 grams

UHT Cooking Cream

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

1 sachet(s)

Truffle Zest

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2787 kJ
Energy (kcal)666 kcal
Fat30.2 g
of which saturates20.7 g
Carbohydrate70.7 g
of which sugars7.4 g
Protein24.6 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Chopping Board
Garlic Press



a) Bring a large saucepan of water to the boil with 0.5 tsp salt.

b) Once boiling, add the rigatoni and bring back to the boil. Cook until tender, 12 mins.


a) While the pasta cooks, peel and grate the garlic (or use a garlic press).

b) Cut 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) Once hot, 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) Next, reduce the heat slightly, then add the double cream and veg stock paste.

b) Pour in the water for the sauce (see pantry for amount). Bring to the boil and simmer for 2 mins, then remove from the heat.

c) Stir through the truffle zest and hard Italian style cheese. Add a splash of water if the sauce is a little too thick.


a) Add the cooked pasta and broccoli to the sauce and toss together. Reheat if necessary.

b) Taste and add salt and pepper if needed.

c) Serve the creamy rigatoni in bowls and tuck in.