Difficulty:
Preparation Time: 10 mins
Cooking Time: 40 mins
Serves: 6
Meal Occasion: Main course
Classification: Bakes
Region: Australia
Pasta Shape: Curly Fettuccine
San Remo Reg No28 Small Shells 500g
San Remo Gluten Free Fettuccine No 229 250g
San Remo Wholemeal Instant Large Lasagna 250g
Preparation Time: 10 mins
Cooking Time: 40 mins
Serves: 6
Meal Occasion: Main course
Classification: Bakes
Region: Australia
Pasta Shape: Curly Fettuccine
| Substitute Shape: | Fettuccine, Traditional Egg Fettuccine, Traditional Egg Pappardelle |
Ingredients
San Remo Reg No80 Fettuccine Curly 500g
3 tablesp cornflour
Salt and pepper to taste
freshly ground black pepper
½ cup light cream
1 ½ cups grated parmesan cheese
200g baby spinach
2 leeks, sliced thinly
50g butter
100g pancetta slices, cut into strips
1 ½ cups vegetable stock
Visit our website
sanremo.com.au
Visit us on Facebook
facebook.com/sanremopasta
San Remo Products
you may be interested in
San Remo Reg No28 Small Shells 500g
San Remo Gluten Free Fettuccine No 229 250g
San Remo Wholemeal Instant Large Lasagna 250g
Method
- Preheat oven to 180 deg C.
- Break pasta in half and cook until al dente, then drain.
- Melt butter in a large saucepan and cook the leeks over high heat for 3 minutes. Add the spinach and cook until wilted.
- Combine stock, cream and cornflour in a bowl until smooth, stir into leek mixture. Cook until sauce thickens and boils.
- Add 1 cup of the parmesan, and salt & pepper to taste, then mix well.
- Drain the pasta and add to the sauce, mixing well until coated. Place in an oven-proof dish, lay pancetta pieces on top and sprinkle with remaining parmesan.
- Cover with foil, bake for 20 minutes.
- Remove the foil; cook a further 5 minutes and serve.
- Tip: Pancetta is a cured Italian pork. If desired, try substituting pancetta with prosciutto.
To add this Recipe to My Recipe Book please login above.
New User? Register here.
To add the ingredients to your shopping list please login above.
New User? Register here.
