Creamy Truffle and Tenderstem® Linguine

Meanwhile, halve, peel and thinly slice the onion.

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

Cut the Tenderstem® broccoli into thirds.

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.

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.

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.