Creamy Bacon and Spinach Linguine
Serves 4, Prep 10 mins, Cook 6 mins
375g egg linguine 200g shortcut bacon, chopped 2 cloves garlic, crushed 250g tub light spreadable
cream cheese 1 tblsp Dijon mustard 1 chicken stock cube (10g),
crumbled 100g baby spinach leaves ½ cup finely grated parmesan Cracked black pepper, to serve
1 Cook pasta in a stockpot of boiling salted water until tender. Drain, reserving 1½ cups of the cooking liquid. Return pasta to pot with ½ cup of reserved cooking liquid. Cover to keep warm. 2 Meanwhile, heat an oiled, large, non-stick frying pan over a medium to high heat. Add bacon. Cook, stirring occasionally, until golden. Add garlic. Cook, stirring for 30 seconds. Stir in remaining cooking liquid. 3 Add cream cheese, mustard and stock cube. Stir over a medium heat until cheese is melted. 4 Add to pasta with spinach and half the parmesan. Stir over high heat until hot. 5 Serve, sprinkled with remaining parmesan and pepper.