Bacon, Mushroom, Broccoli and Spinach Spaghetti

Bacon, Mushroom, Broccoli and Spinach Spaghetti

Ready in 20 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, July 3, 2016.
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A quick, indulgent pasta dish with meaty Portobello mushrooms!

Ingredients

SPAGHETTI

  • 1/2 red onion, thinly sliced
  • 1 clove garlic, finely chopped
  • 100g diced bacon
  • 150g Portobello mushrooms, 0.5cm sliced
  • 1 tablespoon chopped thyme leaves
  • 1/4 cup vegetable or chicken stock
  • 200g fresh spinach spaghetti
  • 1/2 head broccoli, finely chopped
  • 1/4 cup cream
  • 1 handful baby spinach leaves

TO SERVE

  • 30g feta cheese
  • 3 tablespoons chopped parsley leaves
  • 1/2 lemon, cut into wedges

Steps

  1. a large pot of salted water to the boil.
  2. Heat a drizzle of olive oil in a fry-pan (preferably non-stick) on medium to high heat. Cook onions, garlic and bacon until starting to colour, about 5 minutes.
  3. Add mushrooms and thyme and cook for a further 2–3 minutes until mushrooms soften.
  4. Add stock to pan, rubbing the bottom of the pan with a wooden spoon to remove any browning’s and cook for a further 2 minutes.
  5. While mushrooms cook; shake pasta to separate strands, place into pot of boiling water and cook until al dente (just cooked), about 5 minutes. In the last 2 minutes of cook time, add broccoli. Reserve ¼ cup of pasta cooking water, before draining spaghetti and broccoli and returning to pot.
  6. Stir cream, spinach and reserved pasta water into bacon and mushroom mix and bring to a gentle simmer. Add to drained spaghetti and toss to coat. Season to taste with salt and freshly ground black pepper.
  7. divide spaghetti between plates and garnish with feta, parsley and a lemon wedge to squeeze over just before serving.

Nutritional Information

Energy 2470 kj
590 kcal
Protein 28.0g
Carbohydrate 60.3g
Fat 26.2g