Spinach Spaghetti with Bacon and Broccoli

Steps

1. Bring a medium pot of salted water to the boil. Thinly slice shallot, bacon and mushrooms and finely chop broccoli and stalk. Heat a drizzle of olive oil in a medium fry-pan on medium-high heat.
2. Cook shallot, bacon and garlic for about 4 minutes, until starting to colour. Add mushrooms and cook a further 2–3 minutes. Add stock and scrape any brownings from the bottom of pan.
3. While veggies are browning, separate spaghetti strands and cook in pot of boiling water for about 2 minutes. Add broccoli and cook a further 1 minute until pasta is just tender.
4. Reserve 2-3 tablespoons of pasta cooking water then drain spaghetti and broccoli. Return both to pot with a drizzle of olive oil to prevent sticking. Stir reserved pasta water and sour cream through vegetables and bacon and simmer for about 1 minute, until sauce is smooth.
5. Remove sauce from heat, add spaghetti and broccoli to sauce and gently toss to coat. Season to taste.
6. To serve Spoon spaghetti into bowl. Sprinkle over basil. Cut lemon into wedges and serve on the side for squeezing over.