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Quick creamy mushroom and pancetta pasta
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Creamy mushroom pasta with crispy pancetta for a quick and delicious meal.
Ingredients:
  • 400g Brand Large Pasta Shells
  • 3 flat mushrooms, stem removed, thinly sliced
  • 100g pancetta, coarsely chopped
  • 125ml white wine
  • 125ml chicken stock
  • 60g pkt Baby Spinach Leaves
  • 250g mascarpone
  • Pancetta, cooked, shredded, to serve
  • Grated parmesan, to serve
Instructions:
  • Prepare the pasta according to packet instructions in a saucepan of boiling water. Remember to save 1/4 cup (60ml) of the cooking liquid before draining.
  • Begin by heating oil in a large frying pan over medium heat. Sauté mushroom and pancetta until golden, stirring occasionally for about 5-7 minutes. Then add garlic and cook for another minute.
  • Turn up the heat to high. Pour in the wine and let it simmer for 2-3 minutes until most of the liquid has cooked off. Mix in the stock and spinach, cooking for about 3 minutes until the spinach wilts. Season the mixture. Fold in the mascarpone and reserved cooking liquid. Toss the pasta shells with the mushroom mixture. Serve the pasta in individual bowls, sprinkling extra pancetta and parmesan on top.

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