Creamy Ba­con and Spinach Lin­guine

Serves 4, Prep 10 mins, Cook 6 mins

New Idea - - Real Life -

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.

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