Spinach Spaghetti with Bacon and Broccoli

Delicious bacon spaghetti!

My Classic food bag
Spinach Spaghetti with Bacon and Broccoli

This dish most recently appeared in My Classic food bag on Sunday, January 1, 2017.


  • 1 brown onion, thinly sliced
  • 3 cloves garlic, finely chopped
  • 250g short cut bacon, diced
  • 250g white button mushrooms, sliced
  • 2–3 tablespoons chopped thyme leaves
  • ½ cup vegetable or chicken stock
  • 400g fresh spinach spaghetti
  • 1 head broccoli, cut into small florets and stalk finely chopped
  • ½ cup cream


  • ½ cup shaved Parmesan cheese
  • Bring a large pot of salted water to the boil
  • 1 Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onions, garlic and bacon for 6–7 minutes, until starting to colour.
  • 2 Add mushrooms and thyme and cook a further 2–3 minutes, gradually adding stock and using a wooden spoon to unstick any browning veggies from the bottom of the pan
  • 3 While veggies are browning, shake spaghetti to separate strands and cook in pot of boiling water for about 4 minutes, until just tender. When pasta has 1 minute cook time remaining, add broccoli.
  • 4 Reserve ¼ cup of pasta cooking water then drain spaghetti and broccoli. Return both to pot with a drizzle of olive oil to prevent sticking.
  • 5 Stir cream and reserved pasta water through vegetables and bacon and bring to a gentle simmer. Once simmering, remove from heat and add to drained spaghetti and broccoli. Toss to coat and season to taste with salt and freshly ground black pepper.
  • To serve, Divide spinach spaghetti between plates and garnish with shaved Parmesan cheese.
  • SERVES 4-5

Nutritional Information

  • Energy: 2230 kj / 533 kcal
  • Protein: 29.3g
  • Carbohydrate: 52.6g
  • Fat: 22.6g


  • Pantry staple

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