In collaboration with Le Rustique.
Camembert, Mushroom & Pancetta Pasta makes for a simple yet tasty mid-week dinner option for when you’re pushed for time. Creamy camembert when melted helps to create a wonderful around the spaghetti and vegetables and the fresh parsley and oregano really bring this dish to life.
It feels like I haven’t written a blog post in so long. We’ve been away on a much-needed family holiday in Cyprus, having the best time together. The idea behind the holiday was to spend some time together before baby number 2 makes her arrival, creating memories with our little boy and generally having a relaxing time. Well, we definitely achieved that and now that we’re back home it’s wonderful to get stuck into the next phase of our journey.
After coming back from a holiday it can be difficult to jump back into the old routine and can sometimes feel energy draining. To help prevent the overwhelm, I’ve been simplifying things by getting back to basics, including with what I’m cooking in the kitchen. You can’t really go wrong with a hearty pasta dish, throw in some simple ingredients and you can have dinner ready in a flash, which is perfect for me right now as I work through the piles of dreaded holiday laundry.
Melting camembert into a pasta dish is an easy way to create a sauce with very little effort. I used Le Rustique’s camembert that is readily available in most supermarkets and comes in a lovely presentation box. I’m a sucker for packaging, so it always draws me in. The earthy tasting mushrooms work so well with the creamy cheesy sauce as well as the fresh parsley and oregano that really lift the dish. The crispy pancetta on top is purely optional, but I love the saltiness that it adds to the dish to help cut through the creaminess.
For more ways to use Le Rustique cheeses in your cooking and to get inspired check out there recipe page here.
Camembert, Mushroom & Pancetta Pasta makes for a simple yet tasty mid-week dinner option for when you’re pushed for time. Creamy camembert when melted helps t0 create a wonderful around the spaghetti and vegetables and the fresh parsley and oregano really bring this dish to life.
- 75 g Le Rustique Camembert (rind removed)
- 2 cloves of garlic (grated)
- 100 g cubed pancetta (optional)
- 125 g chestnut mushrooms (thinly sliced)
- 100 g shitake mushrooms (roughly chopped)
- 125 g frozen peas
- 125 g cherry tomatoes (halved)
- 2 tbsp fresh flat leaf parsley coarsley chopped
- 2 tbsp fresh oregano finely chopped
- 250 g spaghetti
- Pasta water to make sauce
- Seasonings to taste
In a large saucepan, bring some water to the boil and cook the spaghetti until al dente.
Meanwhile, fry off the pancetta in a large frying pan until golden brown on the edges. Remove from the pan and set aside.
Add the grated garlic to the oil from the pancetta in the frying pan and cook for a few minutes before adding the mushrooms and tomatoes. Cook for 3 minutes or until the mushrooms turn golden.
Next, pour in the frozen peas, fresh herbs, camembert and a ladle of pasta water and simmer on a low heat to create a sauce and for the peas to defrost.
Drain the spaghetti when cooked and add to the frying pan with half a ladle of pasta water. Season to taste and mix the ingredients to make sure they are evenly distributed.
Serve up with the crispy pancetta sprinkled on top if desired.
If you do make my Camembert, Mushroom & Pancetta Pasta I’d love it if you could share the love on social media tagging @celery_cupcakes or using the hashtag #celeryandcupcakes, so I can see your recreations.
*This post was commissioned by Le Rustique, but all opinions are my own. Thank you for supporting the brands that allow me to do what I love, bringing you wellness content and recipes to help you find your version of balance.