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Italian Recipes

Quick Creamy Truffle and Mushroom Rigatoni

Quick Creamy Truffle and Mushroom Rigatoni

Quick Creamy Truffle and Mushroom Rigatoni

with Tenderstem® Broccoli

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Perfect for a midweek meal, this Quick Creamy Truffle and Mushroom Rigatoni can be on your table in less than 25 minutes. Inspired by creamy alfredo dishes, we've added truffle to add an earthy depth of flavour.

Tags:

Veggie

Allergens:

Gluten

•Milk

•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

150 grams

Tenderstem Broccoli**

1 unit(s)

Garlic Clove**

180 grams

Rigatoni Pasta

120 grams

Sliced Mushrooms**

10 grams

Vegetable Stock Paste

150 grams

Creme Fraiche**

1 sachet(s)

Truffle Zest

40 grams

Grated Hard Italian Style Cheese**

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2850 kJ

Energy (kcal)681 kcal

Fat31.5 g

of which saturates19 g

Carbohydrate73 g

of which sugars7.4 g

Dietary Fiber6.3 g

Protein24.7 g

Salt1.7 g

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

Utensils

•Chopping Board

•Garlic Press

•Knife

•Large Saucepan

•Colander

Instructions

1

a) Bring a large saucepan of water to the boil with 0.5 tsp salt.

b) Meanwhile, cut the Tenderstem® into thirds.

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

2

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

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

3

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) When hot, add the mushrooms and broccoli to the pan. Season with salt and pepper and fry, stirring occasionally, until tender, 6-8 mins.

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

4

a) Pour in the veg stock paste and water for the sauce (see pantry for amount). Bring to the boil and simmer until reduced by half, 4-5 mins.

b) Stir in the creme fraiche and cooked pasta. Bring to the boil and simmer until piping hot, 1-2 mins.

5

a) Stir through the truffle zest and hard Italian style cheese until melted, then remove from the heat.

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

6

a) Share the creamy rigatoni between your bowls.

Enjoy!

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