
This dish may be simple to create but itās bursting with complex flavours. Sweet tomatoes pair perfectly with salty bacon simmering in a herby, tomatoey sauce. Throw in some spaghetti and top with a scattering of Parmesan for an unforgettable dinner delight!
1 packet
spaghetti
(Contains: Gluten, Wheat May be present: Eggs, Soy.)
1 packet
snacking tomatoes
1 packet
thyme
1 packet
diced bacon
(May be present: Soy, Milk.)
1 sachet
savoury seasoning
1 packet
garlic paste
1 packet
passata
1 packet
light cooking cream
(Contains: Milk)
½ sachet
chicken-style stock powder
1 packet
baby spinach leaves
1 packet
Parmesan cheese
(Contains: Milk)
olive oil

⢠Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. ⢠Cook spaghetti in boiling water until āal denteā, 10 minutes. ⢠Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain spaghetti, then return to saucepan. Drizzle with olive oil.

⢠Meanwhile, halve snacking tomatoes. ⢠Pick thyme leaves. ⢠In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. ⢠Add snacking tomatoes and cook, until slightly blistered, 2-3 minutes.

⢠To pan, add savoury seasoning and garlic paste and cook, until fragrant, 1 minute. ⢠Stir in passata, light cooking cream, chicken-style stock powder (see ingredients), thyme and the reserved pasta water and simmer, until slightly thickened, 2-3 minutes. ⢠Remove from heat and stir in baby spinach leaves and cooked spaghetti. Season with pepper.

⢠Divide creamy bacon, cherry tomato and spinach spaghetti between bowls. ⢠Top with Parmesan cheese to serve. Enjoy!