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Before you start
Preheat the oven to 180 Degrees Celsius or a bread toaster. Please wash your hands and rinse all fresh
fruits and vegetables prior to cooking
What you'll need
Olive oil | Black pepper | Salt | Cooking pot | Strainer | Measuring jug | Chopping board | Knife | Cooking pan | Wooden spoon | Baking tray
Cooking Instructions
Ingredients
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Step 5 : Toast the Bread
Toast bread slices in the oven for 2 minutes, spread garlic butter on each, and toast for another 2 minutes.
180 g Rigatoni Pasta
7 g Garlic
125 g Button Mushroom
200 g Broccoli
50 ml Pasta's Cooking Water
200 ml Cooking Cream
10 g Parmesan Cheese
10 ml Truffle Oil
135 g White Bread, Sliced
45 g Garlic Butte
Allergens
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Step 1 : Cook the Pasta
Boil water in a pot over medium heat, add salt, and cook the rigatoni pasta until "aldente" (8-10 minutes), reserve a cup of the cooking water, then drain
Nutritional Information
Energy (kJ/kcal)
768
Protein (g)
29
Carbohydrates (g)
118
Fibers (g)
11
Sugar
10
Fats (g)
26
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
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Step 3 : Pan-fry the Veggies
In a pan over medium heat with oil, cook mushrooms for 2-3 minutes, add garlic and broccoli, season with salt and black pepper, and cook for 5-7 minutes.
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Step 2 : Prep the Ingredients
Peel and roughly chop garlic. Slice the button mushroom and cut the broccoli into florets
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Step 4 : Simmer the Sauce
To the pan, add reserved pasta water and cooking cream, then the drained pasta, simmering for 3-5 minutes before adding grated parmesan, and salt and pepper to taste. Turn off the heat, add truffle oil to the pasta, and toss well.
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Step 6 : Serve and Enjoy!
Serve the creamy truffle rigatoni with the toasted garlic bread on the side
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