Mushroom & Pancetta Pesto Pasta

mushroom & pancetta pesto pasta

Ok, so I know you’re wondering why there’s a blog post about pesto pasta on a beauty blog.  I’m trying to branch out more into lifestyle posts and make this a more rounded blog, so I’m giving it a go.

When it comes to cooking, I can cook, sometimes I even do cook but I definitely prefer quick and easy meals over slaving in the kitchen for hours on end.  Pasta is always a great idea as it is quick, easy and affordable.  Growing up, we never ever had pasta as my Mum wasn’t a fan, so for years I just assumed that I didn’t like it either.  I’m not a fan of tomato-based pasta dishes, but I do love pesto pasta … like, seriously love it.

Sometimes I make it with tuna, but my all time favourite is Mushroom & Pancetta Pesto Pasta, so I thought I would share with you the recipe.  This is probably one of the easiest dishes you can make, so even if you’re not confident in the kitchen, you can knock this up in minutes with ease.  I like to make a huge bowl to keep in the fridge (it is delicious both hot and cold), so I can grab a bowl for lunch without having to take too much time out of my day.

I haven’t included quantities as it really doesn’t matter.  You can add as little or as much of any of the ingredients and it just works.

mushroom & pancetta pesto pasta

Ingredients

Penne Pasta (Fusilli also works nicely)

Shiitake Mushrooms (it also works nicely adding Chestnut Mushrooms too)

Pancetta (or Streaky Bacon)

Pesto (jar or homemade)

Vegetable Oil

Salt & Pepper to season

Method

mushroom & pancetta pesto pasta

1 – BOIL THE PASTA.  To save time, I boil the kettle first and then pour over the pasta so it cooks faster.  It depends on how much pasta you’re cooking, but I find 10 – 12 minutes is the perfect amount of time.  I prefer my pasta nice and soft.

2 – FRY THE MUSHROOMS.  After slicing the mushrooms, heat some oil in a frying pan and then lightly fry the mushrooms for a few minutes.  You don’t want them to be overcooked, so keep them moving around the pan.

3 – FRY THE PANCETTA.  I’m lazy and buy packs of diced pancetta so I don’t even need to chop – just add to the frying pan (after you’ve removed the mushrooms) and fry for 5 minutes.  If you prefer your pancetta to be a little bit crispy, fry for longer.

mushroom & pancetta pesto pasta

4 – STIR IN THE PESTO.  Once the pasta is cooked, drain it and then stir in the pesto.  Make sure you stir it well so that the pesto covers the majority of the pasta.

5 – STIR IN THE MUSHROOMS & PANCETTA.  Drain the mushroom and pancetta mix on kitchen roll to drain off any excess oil and then stir into the pasta.

5 – STIR & SERVE.  Give the pasta a good stir, season with a little salt and pepper and then serve.  Can be served hot or cold.

I hope you enjoy my oh so basic recipe.

mushroom & pancetta pesto pasta

Leave a Reply