• Boil the kettle. Half-fill a medium saucepan with the boiled water and heat over high heat. Add a pinch of salt, then bring to the boil. • Cook penne in the boiling water until 'al dente', 12 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain pasta and return to saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and sliced mushrooms, breaking bacon up with a spoon, until browned, 3-4 minutes. • Add garlic paste and Italian herbs and cook until fragrant, 1 minute.

• Add light cooking cream, reserved pasta water and the salt to the pan and cook, stirring, until heated through, 30 seconds. • Add cooked penne, Parmesan cheese and baby spinach leaves. Cook, tossing, until spinach is just wilted, 1-2 minutes. • Remove from heat. Season with pepper. TIP: Add a splash of pasta water to loosen the sauce, if needed!

• Halve snacking tomatoes (see ingredients). Grate carrot. • In a large bowl, combine a drizzle of the balsamic vinegar and olive oil. Season, then add mixed salad leaves, carrot and baby capsicum. Toss to combine. • Divide creamy bacon and mushroom penne between bowls. Serve with capsicum salad. Enjoy! Little cooks: Take the lead by tossing the salad!