Don’t go pasta this recipe – with creamy sauce & delicious mustard, you’ll come back to it again – especially as it only takes 16 minutes!
Ingredients
Method
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
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