1. Cook the pasta according to instructions for 8-10 mins. For the last 3 mins until the pasta is cooked, add the tenderstem broccoli to the pasta and bring back to the boil. Once cooked drain and leave to one side.

2. In a large frying pan, on a medium heat add the mushrooms and garlic and fry for 4-5 mins. Season with salt & pepper.

3. Reduce the heat slightly and pour in the crème fraiche, veg stock and truffle mayonnaise and bring to the boil for 2 mins, then reduce to simmer. Stir in the pecorino cheese, followed by the pasta and broccoli. Give everything a good stir and season with salt & pepper once again.

4. Serve in 2 bowls and enjoy!