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Gluten-free Pasta Bake with Mushroom and Pancetta

Course: Main Course, Pasta
Cuisine: Italian
Keyword: baked pasta, dinner, fall, gluten-free, pasta bake, winter
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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 gr chestnut mushrooms finely sliced
  • 4 tbsp pancetta cubes
  • 1/2 leek finely sliced
  • 120 ml vegetable stock
  • 200 g half fat crème fraîche
  • 5 tbsp 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 1/2 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.