Bring a medium saucepan of salted water to the boil. Finely chop the garlic. Roughly chop the tomato. Thinly slice the button mushrooms.

Cook the spaghetti in the boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return the spaghetti to the saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

While the spaghetti is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the diced bacon, breaking it up with a spoon, until golden, 6-7 minutes. Add the mushrooms and cook until softened, 5-6 minutes. Add the garlic and garlic & herb seasoning and cook until fragrant, 1 minute.

While the bacon is cooking, combine the balsamic vinegar and a drizzle of olive oil in a medium bowl. Season with salt and pepper. Add the salad leaves and tomato. Set aside.

Reduce the frying pan to a medium heat. Add the longlife cream (see ingredients), grated Parmesan cheese, spaghetti, baby spinach and a splash of the reserved pasta water and cook, tossing, until the spaghetti is coated in the sauce, 1-2 minutes. Season to taste and set aside. TIP: If the sauce looks too thick, add a splash of the reserved pasta water to loosen. TIP: If your frying pan isn't big enough, toss everything together in the saucepan!

Toss the salad to combine. Divide the creamy bacon, mushroom and cheese spaghetti between bowls. Serve with the tomato salad.