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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 - a quick and delicious secret ingredient!
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:
  • Boil pasta in a saucepan until al dente as per package instructions. Save 1/4 cup (60ml) of pasta cooking water before draining.
  • Heat oil in a large frying pan over medium heat. Sauté mushrooms and pancetta until golden, stirring occasionally, for 5-7 mins. Stir in garlic and cook for an additional minute.
  • Turn up the heat to high. Pour in the wine and let it simmer for 2-3 minutes until most of the liquid evaporates. Add the stock and spinach, cooking for another 3 minutes until the spinach wilts. Season to taste. Mix in the mascarpone and reserved cooking liquid. Combine pasta shells with the mushroom mixture, tossing well. Serve the pasta in bowls and sprinkle extra pancetta and parmesan on top.

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