Ingredients

• 3 cups rigatoni
• 1 tbsp olive oil
• 2 cloves garlic, chopped
• 1 cup pancetta, diced
• 1 cup Cremini mushrooms, sliced
• 2 cups baby spinach
• 2 tbsp Dijon mustard
• 2/3 cup Lactantia^® Lactose Free 2% Milk
• 1 tbsp cornstarch
• ¼ cup parsley, chopped

Instructions

1. Cook pasta as per package instructions and set aside.
2. Make a slurry, by mixing the cornstarch with 2 tbsp of water and set aside.
3. In a medium nonstick pan, heat the olive oil on medium heat.
4. Add the pancetta and cook until it starts to brown. Add garlic and cremini mushrooms, then continue to cook for 2 minutes.
5. Add in the spinach and Dijon mustard, toss to coat evenly. Then add in Lactantia^® Lactose Free Milk and let cook for another 2 minutes.
6. Thicken the sauce by adding in the well mixed slurry, slowly. Continue to stir as you add this in.
7. To serve, sprinkle in the parsley and the cooked pasta.