Creamy Truffle, Bacon and Mushroom Rigatoni
with Tenderstem® Broccoli
Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Truffle, Bacon and Mushroom Rigatoni in just 20 minutes for a delicious and speedy meal.
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 bacon lardons and mushrooms and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
c) Stir-fry until golden, 4-5 mins.
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 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.
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!
