Bacon, Mushroom & Sage Pasta with Garden Salad

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 1/2 the onion and 1/2 the diced bacon, breaking up with a spoon, until golden, 4-6 minutes. • Add carrot and some garlic & herb seasoning (1/2 a sachet). Cook until softened, 1-2 minutes. • Stir in baby spinach leaves and some light cooking cream (1 medium packet) until bubbling, 30 seconds. Season to taste. Transfer to a bowl.

• While the onion and bacon are cooking, bring a large saucepan of salted water to the boil. • Cook fettuccine in the boiling water until ‘al dente’, 9 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain pasta, then return to the pan.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• While pasta is cooking, wipe out frying pan, then return to high heat with a drizzle of olive oil. • Cook sliced mushrooms, the butter and remaining onion and bacon, stirring regularly, until bacon is lightly browned and veggies are just tender, 5-7 minutes. • Add garlic, sage and some garlic & herb seasoning (1/2 a sachet for 2P / 1 sachet for 4P). Cook until fragrant, 1 minute. • Add pasta water, a pinch of chilli flakes (if using) and remaining cooking cream. Cook until slightly thickened, 1-2 minutes. • Remove from heat. Stir in fettuccine until combined. Season.

• While the sauce is cooking, cut some tomato into wedges (1 tomato for 2 people / 2 tomatoes for 4 people). • In a medium bowl, combine tomato, some mixed salad leaves (1 small bag for 2 people / 1 medium bag for 4 people) and a drizzle of red wine vinegar and olive oil. Season, then toss to coat. • Divide bacon, mushroom and sage pasta between bowls. Top with grated Parmesan cheese. Serve with garden salad.