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How to make Quick creamy mushroom and pancetta pasta

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 400g Coles Brand Large Pasta Shells
  • 1 tablespoon olive oil
  • 3 flat mushrooms, stem removed, thinly sliced
  • 100g pancetta, coarsely chopped
  • 2 garlic cloves, crushed
  • 1/2 cup (125ml) white wine
  • 1/2 cup (125ml) chicken stock
  • 60g pkt Coles Australian Baby Spinach Leaves
  • 250g mascarpone
  • Pancetta, cooked, shredded, to serve
  • Grated parmesan, to serve

Method

  • Step 1 Cook pasta in a saucepan of boiling water following packet directions. Drain, reserving 1/4 cup (60ml) of the cooking liquid.
  • Step 2 Meanwhile, heat oil in a large frying pan over medium heat. Cook mushroom and pancetta, stirring occasionally, for 5-7 mins or until golden. Add garlic and cook for 1 min.
  • Step 3 Increase heat to high. Add wine and simmer for 2-3 mins or until most of the liquid has evaporated. Stir in stock and spinach. Cook for 3 mins or until spinach wilts. Season. Stir in mascarpone and reserved cooking liquid. Add pasta shells to mushroom mixture, tossing to combine. Divide pasta among serving bowls. Top with extra pancetta and parmesan.