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Quick creamy mushroom and pancetta pasta

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Fill those weeknight meal plates in just 30 minutes with this deliciously easy Quick creamy mushroom and pancetta pasta recipe.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Quick creamy mushroom and pancetta pasta


  • 400g Coles Large Pasta Shells
  • 1 tbs olive oil
  • 3 flat mushrooms, stem removed, thinly sliced
  • 100g pancetta, coarsely chopped
  • 2 garlic cloves, crushed
  • ½ cup (125ml) white wine
  • ½ cup (125ml) chicken stock
  • 60g pkt Coles Australian Baby Spinach Leaves
  • 250g mascarpone
  • Pancetta, cooked, shredded, to serve
  • Grated parmesan, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook pasta in a saucepan of boiling water following packet directions. Drain, reserving 1/4 cup (60ml) of the cooking liquid.
  2. Step 2

    Meanwhile, heat oil in a large frying pan over medium heat. Cook mushroom and pancetta, stirring occasionally, for 5-7 mins or until golden. Add garlic and cook for 1 min.
  3. Step 3

    Increase heat to high. Add wine and simmer for 2-3 mins or until most of the liquid has evaporated. Stir in stock and spinach. Cook for 3 mins or until spinach wilts. Season. Stir in mascarpone and reserved cooking liquid. Add pasta shells to mushroom mixture, tossing to combine. Divide pasta among serving bowls. Top with extra pancetta and parmesan.