This vegetarian pasta dish is creamy, comforting and rich. Chestnuts add an earthy, buttery flavour and make for an irresistibly crunchy topping. In contrast, the melty truffle brie on top makes it extra indulgent. Using our Collection small-batch pasta sauce means you can cut down on the prep time, too – this is ready in half an hour.
Marks & Spencer
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30MIN
Total time
Ingredients
Servings
4
400 g
rigatoni
300 g
M&S British chestnut mushrooms, roughly torn
200 g
M&S cavolo nero, stalks removed, leaves roughly chopped
180 g
M&S whole chestnuts, crumbled
560 g
M&S Collection creamy mushroom and black truffle pasta sauce
100 g
M&S truffle filled brie, sliced, pith removed
2 tbsp
white breadcrumbs
2 tbsp
parmesan, grated
1
M&S Remarksable Value lemon, zested
Nutrition per serving
Calories
624kcal
Fat
19.2 g
Saturates
4.8 g
Sugars
16.1 g
Salt
1100.2 mg
