Serves
What You’ll Need:

• 2 tbs olive oil
• 1 medium brown onion, finely chopped
• 150g sliced pancetta, roughly chopped
• 2 garlic cloves, crushed
• 500g button mushrooms, sliced
• 3 cups (750ml) tomato pasta sauce
• 1/2 cup chicken stock
• 400g dried pappardelle or fettuccine pasta
• 1/2 cup reduced fat thickened cream
• 1/2 cup flat-leaf parsley, roughly chopped

What To Do:

1. Heat oil in a large frying pan over medium heat.
2. Add onion, pancetta and garlic. Cook, stirring often, for 3 minutes until onion is tender. Add mushrooms. Cook, stirring often, for 5 minutes.
3. Stir in pasta sauce and stock. Cover and bring to the boil. Reduce heat to low, partially cover and simmer for 10 minutes.
4. Meanwhile, cook pasta in a large saucepan of boiling water following packet directions until al dente. Drain.
5. Stir cream and parsley into mushroom mixture. Season with salt and pepper. Simmer for 1 minute. Serve with pasta.

Recipe from moretomushrooms.com.