Truffle Rigatoni with Tenderstem Broccoli

1. 1
   Cook the rigatoni in salted boiling water until al dente, about 10 minutes.
2. 2
   Cut the tenderstem broccoli into thirds.
3. 3
   Add the broccoli to the pasta pan 4 minutes before the pasta is cooked.
4. 4
   Meanwhile, fry the mushrooms in a little oil and season well.
5. 5
   Cook for 4–5 minutes until golden.
6. 6
   Add the garlic and cook for 30 seconds.
7. 7
   Pour in the vegetable stock and crème fraîche.
8. 8
   Allow the sauce to reduce slightly.
9. 9
   Stir in the truffle powder and parmesan.
10. 10
    Drain the pasta and broccoli.
11. 11
    Add the pasta and broccoli to the sauce and toss well.
12. 12
    Serve immediately with extra parmesan if desired.

Reserve a little pasta water to loosen the sauce if needed.

Add truffle powder gradually and taste as you go

Don't overcook the broccoli — it should still have bite

Freshly grated parmesan gives the smoothest sauce