Creamy Truffle and Tenderstem® Linguine
with Rosemary and Hazelnuts
- Nuts
- Cereals containing gluten
- Milk
- Egg
- Celery
- May contain traces of allergens
- Nuts
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!
Ingredients
25 grams
Hazelnuts
(Contains: Nuts May contain traces of: Nuts)
1 unit(s)
Onion
1 unit(s)
Garlic Clove
80 grams
Tenderstem® Broccoli
180 grams
Linguine
(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
Nutrition Values
Utensils
Instructions
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.
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.
Share your creamy truffle linguine between the serving bowls.
Finish by sprinkling over the toasted hazelnuts.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The truffle flavour was superb for some, while others found it underwhelming or preferred to omit it.
- Ease of prep: Many reviewers found this dish quick and simple to prepare, with minimal hands-on time required.
- Suggestions: Consider adding mushrooms or extra vegetables like peas for more variety and substance.
- Portions: Some diners felt there wasn't enough veg; try increasing the amount of broccoli or adding extra vegetables.
- Sauce: Adjust the creme fraiche to taste; some preferred less for a lighter sauce, others added more.
