Bring a large saucepan of water to the boil with 0.5 tsp of salt. Once boiling, add the rigatoni pasta and cook until tender, 12 mins.

While the pasta is cooking, peel and grate the garlic (or use a garlic press). Chop the tenderstem into 3 pieces widthways. When the pasta has been cooking for 8 mins, add the tenderstem to the pasta and water and bring back to the boil. Cook with the pasta for the last 4 mins of cooking time.

When the pasta and broccoli are cooked, drain them in a colander. Drizzle with oil to stop them sticking together, leave the colander in the sink.

Pop your pan back on medium high heat with a drizzle of oil. Add the sliced mushrooms and season with salt and pepper. Stir-fry until golden, 4-5 mins. Stir in the garlic and cook for 1 minute more.

Reduce the heat slightly then add the creme fraiche and veg stock powder. Pour in the water (see ingredients for amount), bring to the boil and simmer for 2 mins. Remove from the heat. Stir in the truffle powder and hard Italian cheese.

Add the pasta and broccoli to the sauce and toss together. Taste and add salt and pepper if you feel it needs it. Serve in bowls, sprinkle over the walnuts and enjoy!