Creamy Truffle and Tenderstem® Linguine
with Rosemary and Hazelnuts
Our Creamy Truffle and Tenderstem® Linguine is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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
25 grams
Hazelnuts
(Contains Nuts May contain Nuts)
1 unit(s)
Onion
1 unit(s)
Garlic Clove
80 grams
Tenderstem Broccoli
180 grams
Linguine
(Contains Cereals containing gluten)
1 sachet(s)
Dried Rosemary
150 grams
Creme Fraiche
(Contains Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
10 grams
Vegetable Stock Paste
(Contains Celery)
1 sachet(s)
Truffle Zest
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp of salt for the linguine.
Roughly crush the hazelnuts in the unopened sachet using a rolling pin.
Heat a small frying pan on medium heat (no oil). Once hot, add the hazelnuts and dry-fry, stirring regularly, until toasted, 2-3 mins. Set aside. TIP: Watch them like a hawk as they can burn easily.
Meanwhile, halve, peel and thinly slice the onion.
Peel and grate the garlic (or use a garlic press).
Cut the Tenderstem® broccoli into thirds.
When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.
When there are 4 mins of cooking time left, add the broccoli and cook for the remaining time.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
In the meantime, heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the onion and season with salt and pepper.
Cook the onion until softened, 4-5 mins, stirring occasionally.
Add the garlic and dried rosemary. Cook for 1 min more.
Stir in the creme fraiche, hard Italian style cheese, vegetable stock paste and the water for the sauce (see pantry for amount).
Simmer the sauce until thickened slightly, 2-3 mins. Once thickened, stir in the cooked pasta and broccoli.
Remove from the heat and stir through the truffle zest.
Taste and season with salt and pepper if needed. Add a splash of water if the sauce looks a little too thick.
Share your creamy truffle linguine between the serving bowls.
Finish by sprinkling over the toasted hazelnuts.
Enjoy!
