Ingredients
180g rigatoni pasta
1 garlic clove
150g tenderstem broccoli
120g sliced mushrooms
150g creme fraiche
10g veg stock paste
50ml water for sauce
1 tsp truffle zest
40g grated parmesan
20g walnuts
Method
1.Bring a large saucepan of water to the boil with 1/2 tsp salt. Add rigatoni pasta and cook 12 mins until tender.
2. Peel and grate garlic. Chop tenderstem into 3 pieces widthways. When pasta has been cooking for 8 mins, add the tenderstem and bring back to the boil. Cook with the pasta for the last 4 mins of cooking time.
3. When pasta and broccoli are cooked, drain in a colander. Drizzle with oil to stop them sticking together and leave colander in the sink.
4. Pop pan back on medium high heat with a drizzle fo oil. Add the sliced mushrooms and season. Stir fry until golden - 4-5 mins. Stir in garlic and cook 1 min more.
5. Reduce heat slightly then add creme fraiche and veg stock paste. Pour in 50ml water, bring to the boil and simmer 2 mins. Remove from heat. Stir in truffle zest and parmesan.
6. Add pasta and broccoli to the sauce and toss together. Taste and season. Sprinkle over walnuts to serve.
Nutrition
745kcal
38g fat
20g Sat fat
73g CHO
8g sugars
26g protein
1.57g salt