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Adam Shakespeare
By Adam Shakespeare

Creamy truffle and mushroom rigatoni

15 steps
Prep:2minCook:20min
Really quick and very tasty. Don’t overdo the truffle zest it is expensive but you don’t need much. Otherwise it overpowers.
Updated at: Thu, 17 Aug 2023 07:34:25 GMT

Nutrition balance score

Unbalanced
Glycemic Index
51
Low
Glycemic Load
41
High

Nutrition per serving

Calories810.2 kcal (41%)
Total Fat42.6 g (61%)
Carbs81.6 g (31%)
Sugars8.2 g (9%)
Protein24.3 g (49%)
Sodium1792 mg (90%)
Fiber5.6 g (20%)
% Daily Values based on a 2,000 calorie diet

Instructions

Pasta

Step 1
Bring a large saucepan of water to the boil with ½ tsp of salt.
Sauce PanSauce Pan
CooktopCooktopHeat
saltsalt½ teaspoon
Step 2
Once boiling, add the Rigatoni and bring back to the boil. Cook until tender, 12 mins.
CooktopCooktopHeat
Sauce PanSauce Pan
Rigatoni pastaRigatoni pasta180g
Step 3
While the pasta cooks, peel and chop or grate the garlic
Clove garlicClove garlic1 piece
Step 4
Cut the broccoli florets in three pieces lengthwise
fresh broccoli floretsfresh broccoli florets150g
Step 5
When the pasta has been cooking for 8 mins and the broccoli to the same pan and bring back to the boil for a further 4min
CooktopCooktopHeat
Rigatoni pastaRigatoni pasta180g
fresh broccoli floretsfresh broccoli florets150g
Step 6
When the pasta and broccoli are cooked, drain them in a colander. Drizzle with oil to stop them sticking together and leave the colander in the sink
ColanderColander
Rigatoni pastaRigatoni pasta180g
fresh broccoli floretsfresh broccoli florets150g
olive oilolive oil

Sauce

Step 7
Pop your pan back on medium high heat with a drizzle of oil.
Sauce PanSauce Pan
CooktopCooktopHeat
olive oilolive oil
Step 8
Once hot, add the sliced mushrooms and season with salt and pepper.
CooktopCooktopHeat
Sauce PanSauce Pan
Fresh MushroomsFresh Mushrooms120g
Step 9
Stir in the garlic and cook for 1 min more.
CooktopCooktopHeat
Sauce PanSauce Pan
Clove garlicClove garlic1 piece
Step 10
Reduce the heat slightly, then add the crème fraiche and veg stock cube.
CooktopCooktopHeat
Sauce PanSauce Pan
Creme fraicheCreme fraiche150g
Veg stock cubeVeg stock cube1
Step 11
Pour in the water for he sauce. Bring to he boil and simmer for 2 mins, hen remove from the heat.
CooktopCooktopHeat
Sauce PanSauce Pan
waterwater50ml
Step 12
Stir through the truffle zest and Italian hard cheese.
Wooden SpoonWooden Spoon
truffle zest2g
hard Italian cheesehard Italian cheese40g

Combine

Step 13
Add the cooked pasta and broccoli to the sauce and toss together. Reheat if necessary.
Wooden SpoonWooden Spoon
Rigatoni pastaRigatoni pasta180g
fresh broccoli floretsfresh broccoli florets150g
Step 14
Taste and add salt and pepper if needed.
Step 15
Serve in bowls