with Spinach and Cheese
Looking for a super quick and tasty midweek dinner option? Try cooking up our Smoky Chipotle Bacon Spaghetti in just 15 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Spaghetti
180 grams
British Smoked Bacon Lardons
90 grams
Tomato Passata
1 carton(s)
Chicken Stock Paste
10 grams
Baby Spinach
40 grams
Chipotle Paste
20 grams
Smoky Base Paste
1 sachet(s)
Grated Hard Italian Style Cheese
40 grams
Sugar
1 tsp
Water for the Sauce
50 milliliter(s)
Butter
20 grams
- Boil a full kettle.
- Pour it into a saucepan with 1/2 tsp salt on high heat.
- Boil the spaghetti, 8 mins.
- Once cooked, drain.
- Meanwhile, heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the bacon, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.
- Add the passata, chicken stock paste, sugar and water (see pantry for both).
- Stir and bring to the boil. Simmer, 1-2 mins.
- Next, stir in the cooked pasta and spinach until piping hot, 1-2 mins.
- Mix in the chipotle, smoky base paste, butter (see pantry) and half the cheese. Season with salt and pepper.
- Share the spaghetti between your bowls.
- Sprinkle over the remaining cheese.
- Enjoy!
2856
kJ
Energy (kJ)
683
kcal
Energy (kcal)
26.3
g
Fat
12.3
g
of which saturates
79.2
g
Carbohydrate
11.5
g
of which sugars
30.3
g
Protein
4.4
g
Salt
with Pre-Prepared Dauphinoise Potatoes and Tenderstem® Broccoli
with Mixed Beans and Cheese