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Creamy Truffle, Bacon and Mushroom Rigatoni
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Creamy Truffle, Bacon and Mushroom Rigatoni

Creamy Truffle, Bacon and Mushroom Rigatoni

with Tenderstem® Broccoli

Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Truffle, Bacon and Mushroom Rigatoni in just 20-25 minutes for a delicious and speedy meal.

Tags:
Quick
Allergens:
Cereals containing gluten
Milk
Celery
Egg

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
DifficultyMedium

Ingredients

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

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

1 sachet(s)

Truffle Zest

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

90 grams

Bacon Lardons

Not included in your delivery

50 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3335 kJ
Energy (kcal)797 kcal
Fat40.6 g
of which saturates21.9 g
Carbohydrate73.9 g
of which sugars7.4 g
Protein32.4 g
Salt2.92 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Saucepan
Garlic Press
Pan
Colander

Instructions

Cook the Pasta
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 thirds.

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.

c) Pop your (now empty) pan back on medium-high heat with a drizzle of oil (no need to clean).

Fry the Bacon and Mushrooms
4

a) Once the oil is hot, add the bacon lardons and sliced mushrooms and season with salt and pepper.

b) Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

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

Creamy Sauce Time
5

a) Next, 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. Add a splash of water if the sauce is a little too thick.

Combine and Serve
6

a) Add the cooked pasta and broccoli to the creamy 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!