All Recipes, Mains, Sauces & Dressing, Lactose Free
Pancetta Spinach Rigatoni in Mushroom Cream Sauce
This flavourful pasta dish makes a perfect weeknight dinner with an easy mushroom sauce made with Lactantia® Lactose Free 2% Milk.
Serves: 4
Preparation: 20 mins
Cook Time: 20 mins
Ingredients
Directions
- 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.