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

b) Meanwhile, cut the Tenderstem® into thirds.

c) Peel and grate the garlic (or use a garlic press).

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

b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) When hot, add the mushrooms and broccoli to the pan. Season with salt and pepper and fry, stirring occasionally, until tender, 6-8 mins.

c) Stir in the garlic and cook for 1 min more.

a) Pour in the veg stock paste and water for the sauce (see pantry for amount). Bring to the boil and simmer until reduced by half, 4-5 mins.

b) Stir in the creme fraiche and cooked pasta. Bring to the boil and simmer until piping hot, 1-2 mins.

a) Stir through the truffle zest and hard Italian style cheese until melted, then remove from the heat.

b) Add a splash of water if the sauce is a little too thick. Taste and season with salt and pepper if needed.

a) Share the creamy rigatoni between your bowls.