Creamy Mushroom Fusilli with Sautéed Tenderstem Broccoli & Peas

Serving size

1 person 2 people 4 people

Ingredients

35g caramelised onion paste (use half)

(Mediterranean Caramelised Onions (47%), Rehydrated Dried Onion, Rapeseed Oil, Raisins (7%), Roasted Garlic Puree, Unfortified Yeast, Salt, Vegetable Bouillon (Sea Salt, Rice Flour, Yeast Extract, Onion, Carrot, Leek, Sunflower Oil, Rapeseed oil, Turmeric, Parsley), Dried Garlic, Acidity Regulator: Lactic Acid, Sunflower Oil)
150g peas (use half)
40g Soft Cheese (use half) (Milk)

(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
80g Cavolo Nero (whole leaf) (use half)

(Cavolo Nero (whole leaf))
10g of fresh chives (use half)
20g italian hard cheese (use a quarter) (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
1 garlic clove (use half)
1 onion (use half)
120g chestnut mushrooms (use half)
120g brown rice fusilli pasta (use half) (Soya)

(Brown rice flour 100%)
90g Tenderstem broccoli (use half)

Allergens

Contains: Milk, Eggs

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	95Kcal	465Kcal
	397kJ	1946kJ
Fat	3.0g	14g
of which saturates	1.0g	5.0g
Carbohydrates	13g	65g
of which sugars	2.1g	10g
Protein	3.7g	18g
Salt	0.18g	0.88g
Fibre	2.1g	10g

Ingredients

10g of fresh chives
90g Tenderstem broccoli
150g peas
20g italian hard cheese (use half) (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
1 onion
80g Cavolo Nero (whole leaf)

(Cavolo Nero (whole leaf))
2 garlic clove
120g brown rice fusilli pasta (Soya)

(Brown rice flour 100%)
40g Soft Cheese (Milk)

(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
120g chestnut mushrooms
35g caramelised onion paste

(Mediterranean Caramelised Onions (47%), Rehydrated Dried Onion, Rapeseed Oil, Raisins (7%), Roasted Garlic Puree, Unfortified Yeast, Salt, Vegetable Bouillon (Sea Salt, Rice Flour, Yeast Extract, Onion, Carrot, Leek, Sunflower Oil, Rapeseed oil, Turmeric, Parsley), Dried Garlic, Acidity Regulator: Lactic Acid, Sunflower Oil)

Allergens

Contains: Milk, Eggs

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	95Kcal	468Kcal
	397kJ	1957kJ
Fat	2.9g	14g
of which saturates	1.0g	5.0g
Carbohydrates	13g	66g
of which sugars	2.1g	10g
Protein	3.7g	18g
Salt	0.18g	0.88g
Fibre	2.1g	10g

Back

1/3 daily fibre New 5 plants Low sat fat

Creamy Mushroom Fusilli with Sautéed Tenderstem Broccoli & Peas

Prep time: 15 mins

Total time: 25 mins

Cuisine: European

Food group: Dairy

A creamy sauce, starring sharp hard Italian cheese, earthy mushrooms and leafy cavolo nero, is the star of this comforting pasta bowl. Swirls of soft cheese make the sauce extra decadent, while brown rice fusilli soak up all the flavour. Serve alongside nutty Tenderstem broccoli and sweet peas, for an extra dash of green!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a large saucepan filled with salted water to a boil
Pull out a large frying pan, a sieve, a grater, tongs & a measuring jug

Boil & prep

Trim the broccoli
Add the fusilli to the saucepan and simmer for 10-11 mins. In the final 4 mins, add the broccoli, then drain together. Remove the broccoli with tongs and set aside
Meanwhile, thinly slice the mushrooms, onion and garlic. Finely chop the chives. Finely grate the half pack of Italian cheese. Rinse the cavolo nero leaves, then strip from the stalks and cut into bite-sized pieces

Simmer the sauce

Heat the large frying pan with 1/2 tsp olive oil on medium-high heat. Once hot, add the onion and mushrooms and cook for 4-5 mins, until softened. Season with salt and pepper
Add the cavolo nero, grated cheese and 200ml water (100ml for 1 person). Bring to a boil and simmer for 3-4 mins, until the sauce has thickened slightly and the cavolo nero is soft

Time for greens

Meanwhile, reheat the saucepan with 1/2 tsp olive oil on medium-high heat. Once hot add the garlic and peas and cook for 3-4 mins. Add the broccoli and cook for a further 1-2 mins, then toss through half the chives and season with salt and pepper

Finishing touches & plate up

Remove the sauce from the heat and stir the caramelised onion paste, soft cheese and cooked pasta into the mushroom sauce. Season to taste with salt and pepper. Add a splash of water if it's too dry
Share the creamy pasta between bowls with the sautéed greens alongside. Sprinkle with the remaining chives to finish