Guys. If it’s pasta? I’m interested. If it’s pasta and we are inviting mushrooms, red wine and pancetta to the party??? Expect me early!

I love a good hearty pasta dish. They can make a cold winter night feel warmer or cozy. They also make for a perfect one-bowl dinner to eat on the couch while watching the Denver Nuggets or the Boston Bruins.

This ones checks all the boxes: it’s creamy, herby, earthy, and most importantly eeeaaazzzzy. Inspired by an old one-pot chicken and mushroom Tasty recipe, which is also super delish.

Ingredients

• 4 oz pancetta, diced*
• 1 box of dry pasta
• 5 cloves of garlic, minced
• 3 cups of mushrooms, sliced or chopped, I just wouldn’t dice
• 1/2 cup of red wine, I used a cheap Chianti
• 3 cups of beef broth
• 1 TBSP of Worcestershire sauce
• 1 cup of creamer*
• 5 oz spinach
• couple of sprigs of fresh thyme
• couple of sprigs of fresh rosemary

Instructions

Classification: weeknight

Prep time: 10 minutes

Cook time: 30 minutes

• Coat a pot, big enough to hold all the ingredients, with oil and bring to medium heat.
• Add the pancetta and sauté until the pieces release their fat and start to harden, about 3-5 minutes
• Add the garlic and cook the mixture for 1 minute, stirring frequently.
• Add the mushrooms and stir to combine.
• Pour in the red wine and swirl it around to deglaze the pan.
• Add the beef broth, worcestershire sauce, and onion powder.
• Stir to combine and bring the pot to boil.
• Add the pasta and cook to box instructions, but don’t drain!
• Taste and adjust for seasoning.
• Add the cream and the spinach and stir until combined.
• Cover until the spinach has wilted and serve with parm and black pepper.

Tips

• Most grocery stores have 4 oz packages of already diced pancetta which I definitely recommend. It saves time and is super convenient.
• We’ve used both soy and regular creamers here so if you have a dairy allergen or are lactose intolerant, soy and plant-based options work here.