Creamy Truffle and Mushroom Rigatoni

Name: Creamy Truffle and Mushroom Rigatoni with Walnuts and Tenderstem Broccoli
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Truffle Zest; 150 Tenderstem® Broccoli; 200 Rigatoni Pasta; 1 Garlic Clove**; 20 Walnuts; 1 Vegetable Stock Powder; 150 Sliced Mushrooms; 150 Creme Fraiche; 40 Grated Hard Italian Style Cheese; 50 Water for the Sauce

with Walnuts and Tenderstem Broccoli

Mimi MorleyPublished on October 18, 2019

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A decadent dinner that takes only 20 minutes to whip up? Yes please! An indulgent creamy and garlicky sauce balanced with bitter greens for the perfect pasta dish.

Allergens:

Nuts

•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

Truffle Zest

150

Tenderstem® Broccoli

200

Rigatoni Pasta

Garlic Clove**

Walnuts

(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)

Vegetable Stock Powder

150

Sliced Mushrooms

150

Creme Fraiche

(Contains: Milk)

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

Water for the Sauce

Nutritional information

Energy (kcal)733 kcal

Energy (kJ)3067 kJ

Fat36 g

of which saturates15 g

Carbohydrate85 g

of which sugars8 g

Protein28 g

Salt1.3 g

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

Utensils

•Medium Saucepan

•Chopping Board

•Garlic Press

•Grater

•Knife

•Sieve

•Grill Pan

•Plate

Cooking Instructions and Tips

Bring a large saucepan of water to the boil with 0.5 tsp of salt. Once boiling, add the rigatoni pasta and cook until tender, 12 mins.

While the pasta is cooking, peel and grate the garlic (or use a garlic press). Chop the tenderstem into 3 pieces widthways. When the pasta has been cooking for 8 mins, add the tenderstem to the pasta and water and bring back to the boil. Cook with the pasta for the last 4 mins of cooking time.

When the pasta and broccoli are cooked, drain them in a colander. Drizzle with oil to stop them sticking together, leave the colander in the sink.

Pop your pan back on medium high heat with a drizzle of oil. Add the sliced mushrooms and season with salt and pepper. Stir-fry until golden, 4-5 mins. Stir in the garlic and cook for 1 minute more.

Reduce the heat slightly then add the creme fraiche and veg stock powder. Pour in the water (see ingredients for amount), bring to the boil and simmer for 2 mins. Remove from the heat. Stir in the truffle powder and hard Italian cheese.

Add the pasta and broccoli to the sauce and toss together. Taste and add salt and pepper if you feel it needs it. Serve in bowls, sprinkle over the walnuts and enjoy!