Gluten-free Pasta Bake with Mushroom and Pancetta
Servings: 4
This gluten-free pasta bake with crispy pancetta and mushroom is the ultimate comfort food to make everyone around the table happy.
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Ingredients
- 400 g gluten-free pasta
- 100 g chestnut mushrooms finely sliced
- 4 tablespoon pancetta cubes
- ½ leek finely sliced
- 120 ml vegetable stock
- 200 g half fat crème fraîche
- 5 tablespoon Parmesan cheese
- handful parsley leaves chopped
- few sprigs of thyme
- 1 garlic clove lightly crushed
- extravirgin olive oil
- salt & pepper
Instructions
- Heat a skillet and ad oil, thyme and garlic. Stir- fry for a minute then, fold leek, pancetta and mushroom in.
- Cook for about 5 min or until cooked through, then season to taste and remove from the heat.
- Boil the pasta in plenty of lightly salted boiling water for 7 min. Reserve about ½ cup of the water, then drain the pasta.
- Return the reserved water to the pan and add vegetable stock, whisk in the crème fraîche, then season to taste.
- Stir in the drained pasta, mushroom and bacon, and half the parmesan cheese, mixing until melted.
- Heat the grill for 3 mins. Tip the pasta and vegetables into a shallow, ovenproof dish or into mini casserole dishes.
- Mix together the remaining Parmesan and thyme, then scatter on top.
- Stand the dish on the base of a grill pan and grill for about 3 mins or until golden on top.
- Remove and leave to stand for 5 mins before serving.