Pancetta Leek & Mushroom Fetuccini
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 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
Instructions
  1. Heat a little olive oil in a skillet on medium
  2. Toss in the roughly chopped pancetta, cook for 5 minutes until slightly crispy
  3. Throw in the shallots, garlic, and leeks, cook for 5 minutes
  4. Add in the mushrooms, cover, and cook for an additional 5-7 minutes
  5. Add in the splash of stock and almond milk, stir, and let simmer for 5 minutes while pasta cooks
  6. Cook gluten free pasta until aldente
  7. Toss the pasta in the skillet, add the parsley and serve!
Recipe by Nourishing Nosh at https://nourishing-nosh.com/?p=686