Creamy Truffle and Mushroom Rigatoni with Bacon Lardons
with Tenderstem® Broccoli
This Creamy Truffle and Mushroom Rigatoni with Bacon Lardons is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Ingredients
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)
90
British Smoked Bacon Lardons
Not included in your delivery
50
Water for the Sauce
Nutritional information
Utensils
Instructions
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.
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.
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.
a) Pop your pan back on medium-high heat with a drizzle of oil.
b) Once hot, add the sliced mushrooms and bacon lardons and season with salt and pepper.
c) Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
d) Stir in the garlic and cook for 1 min more.
a) Reduce the heat slightly, then add the creme fraiche and veg stock paste.
b) Pour in the water for the sauce (see ingredients 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.
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!
Step X MOD: If you’ve chosen to add bacon lardons to your meal, fry them with the mushrooms for the same amount of time until golden, then continue as instructed. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
