Creamy truffle and mushroom rigatoni

Really quick and very tasty. Don’t overdo the truffle zest it is expensive but you don’t need much. Otherwise it overpowers.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large saucepan of water to the boil with ½ tsp of salt.

Step 2

Once boiling, add the Rigatoni and bring back to the boil. Cook until tender, 12 mins.

Step 3

While the pasta cooks, peel and chop or grate the garlic

Step 4

Cut the broccoli florets in three pieces lengthwise

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

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

Step 7

Pop your pan back on medium high heat with a drizzle of oil.

Step 8

Once hot, add the sliced mushrooms and season with salt and pepper.

Step 9

Stir in the garlic and cook for 1 min more.

Step 10

Reduce the heat slightly, then add the crème fraiche and veg stock cube.

Step 11

Pour in the water for he sauce. Bring to he boil and simmer for 2 mins, hen remove from the heat.

Step 12

Stir through the truffle zest and Italian hard cheese.

Step 13

Add the cooked pasta and broccoli to the sauce and toss together. Reheat if necessary.

Step 14

Taste and add salt and pepper if needed.

Step 15

Serve in bowls