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 1 January 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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