Pancetta Leek & Mushroom Fetuccini
Prep time:
Cook time:
Total time:
- ¼ pound thickly sliced + diced pancetta
- 1 leek sliced thin (just the stalk)
- 1 shallot diced
- 1 clove garlic minced
- olive oil
- button mushrooms roughly chopped
- splash of vegetable stock
- splash of almond milk (or any other dairy free milk)
- handful of parsley
- Heat a little olive oil in a skillet on medium
- Toss in the roughly chopped pancetta, cook for 5 minutes until slightly crispy
- Throw in the shallots, garlic, and leeks, cook for 5 minutes
- Add in the mushrooms, cover, and cook for an additional 5-7 minutes
- Add in the splash of stock and almond milk, stir, and let simmer for 5 minutes while pasta cooks
- Cook gluten free pasta until aldente
- Toss the pasta in the skillet, add the parsley and serve!
Recipe by Nourishing Nosh at https://nourishing-nosh.com/?p=686
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