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 is cooking, peel and grate the garlic (or use a garlic press).
b) Chop 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 sliced mushrooms and season with salt and pepper.
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 ingredients for amount). Bring to the boil and simmer for 2 mins, then remove from the heat.
c) Stir in 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 sprinkle over the walnuts to finish.
Enjoy!