Creamy Truffle, Bacon and Mushroom Rigatoni with Tenderstem Broccoli

Ingredients

• Rigatoni Pasta

  Great Value

  180g

• Garlic

  Raw

  1 cloves, minced or 3g

• Broccoli

  Raw

  150g

• Mushrooms

  Shiitake, raw

  120g

• Creme Fraiche

  Vermont Butter and Cheese Company - Freshdirect

  150g

• Vegetable Stock

  Freshdirect

  10g

• Pate, truffle flavor

  100g

• Parmesan cheese

  Grated

  100g

• Bacon

  Raw, cured pork

  90g

• Water

  Plain, clean water

  5kg

Directions

1. 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.
2. 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.
3. 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. c) Pop your pan back on medium-high heat with a drizzle of oil.
4. a) Once the oil is hot, add the bacon lardons and sliced mushrooms and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat. b) Stir-fry until the bacon is golden, 4-5 mins. IMPORTANT: Cook bacon thoroughly. c) Stir in the garlic and cook for 1 min more.
5. a) Next, 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. Add a splash of water if the sauce is a little too thick.
6. 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!

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