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Creamy Mushroom, Pancetta, and Broccoli Pasta https://www.metro.ca/userfiles/image/recipes/pates-cremeuses-champignons-pancetta-broccoli-10652.jpg PT20M PT20M PT40M
Roasted cherry tomatoes on the vine : Preheat the oven to 325°F and line a baking sheet with parchment paper.Place the tomatoes on the sheet and drizzle olive oil on them. Season with fleur de sel and pepper. Cook for 15 minutes.Pasta : In a pot of boiling salted water, cook the broccoli florets for 1 minute and quickly remove them from the water. Set aside. Add the pastas and cook 2 minutes less than according to package instructions. Drain, reserving ½ cup pasta water.In a large non-stick frying pan, heat the oil on medium. Add the pancetta, onion, and cook for 6 minutes while stirring.Add the mushrooms and cook for another few minutes.Add the garlic and cook for 1 minute. (Remove excess oil if needed).Deglaze with the white wine and cook for another 2 minutes.Pour the Belsoy soy cream and pasta water in the pan and stir well. Add the pasta and broccoli and cook for 2 minutes.Serve immediately and garnish with the roasted tomatoes and basil.Source: K pour Katrine
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Roasted cherry tomatoes on the vine 2x230 g cherry tomatoes on the vine 1 Tbsp. (15 mL) olive oil fleur de sel and pepper pasta 3/4 lb (340 g) gluten-free penne 2 cups (500 mL) broccoli florets 1 Tbsp. (15 mL) olive oil 1 pkg (125 g) pancetta diced 1 large onion chopped 1 pkg (227 g) sliced mushrooms any variety 2 cloves of garlic chopped 1/3 cup (80 mL) white wine 1 1/2 cup (375 mL) Belsoy creamy soya 1/2 cup (125 mL) pasta water salt & pepper 1/4 cup (60 mL) fresh basil chopped
Creamy Mushroom, Pancetta, and Broccoli Pasta

Creamy Mushroom, Pancetta, and Broccoli Pasta

Rate this recipe
11 Votes
4
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Roasted cherry tomatoes on the vine
  • 2x230 g
    cherry tomatoes on the vine
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  • 1 Tbsp.
    (15 mL)
    olive oil

  • fleur de sel and pepper

  • pasta
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    DECECCO PASTA

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    454 g SELECTED VARIETIES


  • 3/4 lb
    (340 g)
    gluten-free penne
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    DECECCO PASTA

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    454 g SELECTED VARIETIES


  • 2 cups
    (500 mL)
    broccoli florets
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  • 1 Tbsp.
    (15 mL)
    olive oil
  • 1 pkg
    (125 g)
    pancetta diced
  • 1
    large onion chopped
  • 1 pkg
    (227 g)
    sliced mushrooms any variety
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  • 2
    cloves of garlic chopped
  • 1/3 cup
    (80 mL)
    white wine
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  • 1 1/2 cup
    (375 mL)
    Belsoy creamy soya
  • 1/2 cup
    (125 mL)
    pasta water

  • salt & pepper
  • 1/4 cup
    (60 mL)
    fresh basil chopped
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Imprimer ma sélection

Preparation

Roasted cherry tomatoes on the vine : Preheat the oven to 325°F and line a baking sheet with parchment paper.

Place the tomatoes on the sheet and drizzle olive oil on them. Season with fleur de sel and pepper. Cook for 15 minutes.

Pasta : In a pot of boiling salted water, cook the broccoli florets for 1 minute and quickly remove them from the water. Set aside. Add the pastas and cook 2 minutes less than according to package instructions. Drain, reserving ½ cup pasta water.

In a large non-stick frying pan, heat the oil on medium. Add the pancetta, onion, and cook for 6 minutes while stirring.

Add the mushrooms and cook for another few minutes.

Add the garlic and cook for 1 minute. (Remove excess oil if needed).

Deglaze with the white wine and cook for another 2 minutes.

Pour the Belsoy soy cream and pasta water in the pan and stir well. Add the pasta and broccoli and cook for 2 minutes.

Serve immediately and garnish with the roasted tomatoes and basil.

Source: K pour Katrine

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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