Portobello, pancetta and spinach pasta

By Vanessa Gianfrancesco
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A gorgeously healthy spinach pasta that still works as an amazing comfort food. 



  • 2 tablespoons olive oil
  • 1/4 cup pancetta, diced
  • 1 large leek, washed thoroughly, thinly sliced
  • 2 cloves of garlic, minced
  • 3 Portobello mushrooms, stem off, thinly sliced
  • 4 cups fresh baby spinach
  • 1 cup Natrel sour cream
  • 1/2 cup parmigiana reggiano, grated (plus extra to garnish)
  • Salt and pepper to taste
  • 500 grams Ziti Rigate or short dry pasta of your choice


  1. In a large stock pot bring water to a boil. Salt the water.
  2. In a sauté pan on medium high heat add in the olive oil and the pancetta. Cook until the pancetta is slightly crispy and golden.
  3. Add in the leeks and sauté for about three to four minutes until they are softened. Add the garlic and cook for an additional two minutes.
  4. Add in the Portobello mushrooms and cook.
  5. Deglaze the pan with white wine, once the wine has evaporated season with salt and pepper and remove from the heat. Reserve.
  6. Add the pasta to the boiling water and cook for the time that is indicated on the package. Strain the pasta and return it to the stock pot, reserve one cup cooking water.
  7. Add the Portobello mushroom into the stock pot with the cooked pasta and the cooking water. Wilt in the fresh spinach and stir in the sour cream and the Parmigiano Reggiano. Stir everything together until the pasta looks creamy and taste for salt and pepper before serving. I love an extra sprinkle of Parmigiano Reggiano and freshly cracked pepper. Enjoy!


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