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Italian Recipes

Creamy Truffle, Bacon and Mushroom Rigatoni

Creamy Truffle, Bacon and Mushroom Rigatoni

Creamy Truffle, Bacon and Mushroom Rigatoni

with Tenderstem® Broccoli

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Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Truffle, Bacon and Mushroom Rigatoni in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

Allergens:

Gluten

•Milk

•Celery

•Egg

The quantities provided above are averages only.

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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

180

Rigatoni Pasta

1

Garlic Clove**

150

Tenderstem Broccoli**

120

Sliced Mushrooms**

150

Creme Fraiche**

10

Vegetable Stock Paste

1

Truffle Zest

40

Grated Hard Italian Style Cheese**

90

British Smoked Bacon Lardons**

Not included in your delivery

50

Water for the Sauce

Nutritional information

Energy (kcal)792 kcal

Energy (kJ)3315 kJ

Fat40.6 g

of which saturates21.9 g

Carbohydrate73.9 g

of which sugars7.4 g

Protein32.4 g

Salt2.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan

•Garlic Press

•Colander

Instructions

Cook the Rigatoni

1

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

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

Get Prepped

2

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.

Drain your Pasta and Veg

3

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.

Fry the Mushrooms

4

a) Pop your pan back on medium-high heat with a drizzle of oil.

b) Once hot, add the bacon lardons and mushrooms and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

c) Stir-fry until golden, 4-5 mins.

d) Stir in the garlic and cook for 1 min more.

Bring on the Creamy Sauce

5

a) Reduce the heat slightly, then add the creme fraiche 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.

Combine and Serve

6

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.

Enjoy!

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