Creamy Mushroom & Pancetta Rigatoni

with Truffle Zest & Parmesan

Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! In this creamy pasta, earthy mushrooms, delightfully salty pancetta, and tubular rigatoni come together in a decadent cream sauce, made even more luxurious by a dash of our truffle zest seasoning.

Details

Nutrition per serving

Ingredients

3 oz

Diced Pancetta

10 oz

Cooked Rigatoni Pasta

4 oz

Mushrooms

3 oz

Baby Spinach

¼ cup

Grated Parmesan Cheese

¼ cup

Cream

1 oz

Garlic & Herb Flavored Butter

¼ tsp

Truffle Zest Seasoning (includes natural truffle flavor and black summer truffle)

Note: Measurements are for 2 serving recipes.

Instructions

step 1

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.

step 2

Make the sauce

Add the cream (shaking the packet before opening), butter, spinach, as much of the truffle zest as you'd like, and 1/4 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.

step 3

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!