Creamy Mushroom & Pancetta Rigatoni
with Truffle Zest & Parmesan
Ingredients
- 3 oz Diced Pancetta (Swapped for: 10 oz Cooked Pulled Chicken)
- 4 oz Mushrooms
- 1/4 cup Grated Parmesan Cheese
- 3 oz Baby Spinach
- 1/4 cup Cream
- 1 oz Garlic & Herb Flavored Butter
- 1/4 tsp Truffle Zest Seasoning
- 10 oz Cooked Rigatoni Pasta
From your pantry:
Instructions
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Prepare the ingredients & start your dish
- Wash and dry the fresh produce.
- Thinly slice the mushrooms.
- In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
- Add the pancetta. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned.
- Add the sliced mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until browned and the pancetta is cooked through.
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Make the sauce
• Add the cream (shaking the packet before opening), butter, spinach, as much of the truffle zest as you'd like, and 3/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted.
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Finish the pasta & serve your dish
- Add the pasta; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined and heated through.
- Turn off the heat.
- Serve the finished pasta garnished with half the parmesan (you will have extra). Enjoy!
Protein Variations
Pulled Chicken
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Customized Step 1 if you chose Pulled Chicken
- Wash and dry the fresh produce.
- Thinly slice the mushrooms.
- In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
- Add the pulled chicken (tearing the pieces apart before adding) and sliced mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until browned and the chicken is heated through.
Cooking Tip: Kickstart fall with creative salads for sides, appetizers, or quick lunches.
📷 View Original Recipe Card
