Mushroom and pancetta spaghetti

EVERYONE loves spaghetti so why not try this very tasty, quick and easy recipe made with mushrooms, leeks and pancetta (Italian bacon).

The recipe is featured in Sainsbury’s family meal planner leaflet, now available instore and online.

“Using the meal planner you can cook up five5 family meals for under £20! The shopping list and the 5 recipes are all on the one leaflet. Perfect when you want a hearty meal for the whole family,” says Arlene Thompson, Regional Community Food and Health Manager for Sainsbury’s Try Team.

She added: “Did you know? Leeks are not only very tasty but they have loads of health benefits. They are beneficial for all chest and voice problems and for sore throats and also good for reducing high blood pressure and cholesterol and for cancer protection. Make sure you use the dark leafy parts and not only the white stem!”

Mushroom and pancetta spaghetti

Serves: 4

Preparation time: 10 Minutes

Cooking time: 15 Minutes

You will need

1 x 400g pack basics spaghetti, 1 tablespoon olive oil, 1 x 206g pack Italian cubetti di pancetta, 1 x 400g pack basics mushrooms, sliced, 200g leeks, washed and sliced, 175g light soft cheese with garlic & herbs.

Method

1.Cook the spaghetti following pack instructions. Meanwhile, in a large frying pan heat the olive oil and fry the Italian cubetti di pancetta until crispy. Set aside to drain on kitchen paper.

2.To the same pan, add the mushrooms and leeks, and cook for 5–6 minutes, until they are soft, then return the pancetta to the pan. Add the light soft cheese with garlic & herbs and stir to combine.

For more tasty recipes go online www.sainsburys.co.uk/trynation