Quick Creamy Truffle Mushroom Rigatoni

Name: Quick Creamy Truffle Mushroom Rigatoni with Tenderstem® Broccoli
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 180 grams Rigatoni Pasta; 1 unit(s) Garlic Clove; 160 grams Tenderstem® Broccoli; 120 grams Sliced Mushrooms; 150 grams Creme Fraiche; 10 grams Vegetable Stock Paste; 1 sachet(s) Truffle Zest; 40 grams Grated Hard Italian Style Cheese; 50 milliliter(s) Water for the Sauce

with Tenderstem® Broccoli

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Perfect for a midweek meal, this Quick Creamy Truffle 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:

Cereals containing gluten

•Wheat

•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

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten, Wheat)

1 unit(s)

Garlic Clove

160 grams

Tenderstem® Broccoli

120 grams

Sliced Mushrooms

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

1 sachet(s)

Truffle Zest

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2826 kJ

Energy (kcal)675 kcal

Fat31.5 g

of which saturates18.9 g

Carbohydrate73.3 g

of which sugars7.8 g

Dietary Fibre6.6 g

Protein24.9 g

Salt1.56 g

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

Utensils

•Large Saucepan

•Garlic Press

•Colander

Instructions

PDF

a) Bring a large saucepan of water to the boil with ½ tsp salt.

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

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.

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).

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

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

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

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.

a) Add the cooked pasta and broccoli to the creamy sauce and toss together. Reheat if necessary.

b) Taste and season with salt and pepper if needed.

c) Serve the creamy rigatoni between your bowls.

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