Creamy Truffle and Tenderstem® Linguine
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Creamy Truffle and Tenderstem® Linguine

Creamy Truffle and Tenderstem® Linguine

with Rosemary and Hazelnuts

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

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 Time30 minutes
Cooking time25 minutes


serving amount

25 grams


(Contains Nuts May contain Nuts)

1 unit(s)


1 unit(s)

Garlic Clove

80 grams

Tenderstem Broccoli

180 grams


(Contains Cereals containing gluten)

1 sachet(s)

Dried Rosemary

150 grams

Creme Fraiche

(Contains Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

10 grams

Vegetable Stock Paste

(Contains Celery)

1 sachet(s)

Truffle Zest

Not included in your delivery

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3217 kJ
Energy (kcal)769 kcal
Fat39.3 g
of which saturates19.5 g
Carbohydrate78.3 g
of which sugars11.4 g
Protein25.1 g
Salt1.68 g
Always refer to the product label for the most accurate ingredient and allergen information.


Rolling Pin
Large Saucepan
Small Frying Pan
Garlic Press


Go Nuts

Bring a large saucepan of water to the boil with 1/2 tsp of salt for the linguine.

Roughly crush the hazelnuts in the unopened sachet using a rolling pin.

Heat a small frying pan on medium heat (no oil). Once hot, add the hazelnuts and dry-fry, stirring regularly, until toasted, 2-3 mins. Set aside. TIP: Watch them like a hawk as they can burn easily.

Get Prepped

Meanwhile, halve, peel and thinly slice the onion.

Peel and grate the garlic (or use a garlic press). 

Cut the Tenderstem® broccoli into thirds.

Linguine Time

When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.

When there are 4 mins of cooking time left, add the broccoli and cook for the remaining time.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Start the Sauce

In the meantime, heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the onion and season with salt and pepper.

Cook the onion until softened, 4-5 mins, stirring occasionally.

Add the garlic and dried rosemary. Cook for 1 min more.

Get Creamy

Stir in the creme fraiche, hard Italian style cheese, vegetable stock paste and the water for the sauce (see pantry for amount). 

Simmer the sauce until thickened slightly, 2-3 mins. Once thickened, stir in the cooked pasta and broccoli.

Remove from the heat and stir through the truffle zest.

Taste and season with salt and pepper if needed. Add a splash of water if the sauce looks a little too thick.

Finish and Serve

Share your creamy truffle linguine between the serving bowls.

Finish by sprinkling over the toasted hazelnuts.