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
1/2 cup finely grated parmesan
Cracked black pepper, to serve
Cook pasta in a stockpot of boiling salted water until tender. Drain, reserving 1 1/2 cups of cooking liquid. Return pasta to pot with 1/2 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.
This recipe originally appeared on New Idea Food