180g rigatoni pasta
1 garlic clove
150g tenderstem broccoli
120g sliced mushrooms
150g creme fraiche
10g veg stock paste
50ml water for sauce
1 tsp truffle zest
40g grated parmesan
20g walnuts

1.Bring a large saucepan of water to the boil with 1/2 tsp salt. Add rigatoni pasta and cook 12 mins until tender.

2. Peel and grate garlic. Chop tenderstem into 3 pieces widthways. When pasta has been cooking for 8 mins, add the tenderstem and bring back to the boil. Cook with the pasta for the last 4 mins of cooking time. 

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

4. Pop pan back on medium high heat with a drizzle fo oil. Add the sliced mushrooms and season. Stir fry until golden - 4-5 mins. Stir in garlic and cook 1 min more. 

5. Reduce heat slightly then add creme fraiche and veg stock paste. Pour in 50ml water, bring to the boil and simmer 2 mins. Remove from heat. Stir in truffle zest and parmesan. 

6. Add pasta and broccoli to the sauce and toss together. Taste and season. Sprinkle over walnuts to serve.