Creamy Truffle and Mushroom Rigatoni
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Creamy Truffle and Mushroom Rigatoni

Creamy Truffle and Mushroom Rigatoni

with Tenderstem® Broccoli

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

Tags:
Rapid
Veggie
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

Rigatoni Pasta

(Contains Cereals containing gluten)

1

Garlic Clove

150

Tenderstem Broccoli

120

Sliced Mushrooms

150

Creme Fraiche

(Contains Milk)

10

Vegetable Stock Paste

(Contains Celery)

1

Truffle Zest

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

50

Water for the Sauce

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Nutritional information

Energy (kcal)676 kcal
Energy (kJ)2827 kJ
Fat31.5 g
of which saturates19 g
Carbohydrate73 g
of which sugars7.4 g
Protein24.7 g
Salt1.7 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 sliced mushrooms and season with salt and pepper.

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!