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Pancetta Spinach Rigatoni in Mushroom Cream Sauce Recipe

Pancetta Spinach Rigatoni in Mushroom Cream Sauce
Source: Lactantia

Ingredients

  • 3 cups rigatoni
  • 1 tbsp olive oil
  • 2 cloves garlic, chopped
  • 1 cup pancetta, diced
  • 1 cup Cremini mushrooms, sliced
  • 2 cups baby spinach
  • 2 tbsp Dijon mustard
  • 2/3 cup Lactantia® Lactose Free 2% Milk
  • 1 tbsp cornstarch
  • ¼ cup parsley, chopped
PREP TIME
20m 		COOK TIME
20m 		TOTAL TIME
40m
YIELD
4 servings

Instructions

  • Cook pasta as per package instructions and set aside.
  • Make a slurry, by mixing the cornstarch with 2 tbsp of water and set aside.
  • In a medium nonstick pan, heat the olive oil on medium heat.
  • Add the pancetta and cook until it starts to brown.
  • Add garlic and cremini mushrooms, then continue to cook for 2 minutes.
  • Add in the spinach and Dijon mustard, toss to coat evenly.
  • Then add in Lactantia® Lactose Free Milk and let cook for another 2 minutes.
  • Thicken the sauce by adding in the well mixed slurry, slowly.
  • Continue to stir as you add this in.
  • To serve, sprinkle in the parsley and the cooked pasta.

Dinner

A recipe from Lactantia

https://www.flyers-on-line.com/data/recipes/8315/pancetta-spinach-rigatoni-in-mushroom-cream-sauce.jpg

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