• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to 
the boil over high heat.
• Cook spaghetti (see ingredients) in boiling water until ‘al dente’, 9 minutes.
• Reserve pasta water(see ingredients). Drain spaghetti, then return to 
saucepan. Drizzle with olive oil. 
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• Meanwhile, halve snacking tomatoes.
• Trim ends of asparagus and thinly slice.
• Pick thyme leaves.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes.
• Add snacking tomatoes and asparagus and cook until slightly blistered, 
2-3 minutes. 
Little cooks: Help pick the thyme leaves!

• To the pan, add savoury seasoning and garlic paste and cook until fragrant, 
1 minute.
• Stir in passata, light cooking cream, stock concentrate, thyme and the 
reserved pasta water and simmer, until slightly thickened, 2-3 minutes.
• Remove from heat, then stir in baby spinach leaves and cooked spaghetti. 
Season with pepper. 

• Divide creamy bacon and cherry tomato pasta between bowls.
• Crumble with marinated goat cheese to serve. Enjoy!
Little cooks: Add the finishing touch by crumbling over the cheese!