Spinach Spaghetti with Bacon and Broccoli

Delicious bacon spaghetti!

My Own Food Bag
Spinach Spaghetti with Bacon and Broccoli

This dish most recently appeared in My Own Food Bag on 1 January 2017.


  • 1 shallot, thinly sliced
  • 2 cloves garlic, finely chopped
  • 5 rashers streaky bacon, diced *
  • ½ punnet Swiss brown mushrooms, sliced *
  • ½ cup vegetable stock, chicken stock or water
  • 200g fresh spinach spaghetti
  • ¾ head broccoli, stalks and florets finely chopped *
  • ½ cup sour cream
  • 1/3 bag baby spinach leaves *


  • 2 tablespoons picked basil leaves *
  • 2 tablespoons pine nuts
  • 2 lemon wedges *
  • 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 shallot, garlic and bacon for 6–7 minutes, until starting to colour. Add mushrooms and cook a further 2–3 minutes, gradually adding stock/water and using a wooden spoon to unstick any browning veggies from the bottom of the pan.
  • 2 While veggies are browning, shake spaghetti to separate strands and cook pasta in pot of boiling waterfor about 3 minutes, until just tender. When pasta has 1 minute cook time remaining, add broccoli.
  • 3 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.
  • 4 Stir reserved pasta water and sour cream through vegetables and bacon and simmer for about 1 minute, until sauce is smooth. Stir through spinach and allow to wilt.
  • 5 Remove sauce from heat, add spaghetti and broccoli to sauce and gently toss to coat. Season to taste with salt and plenty of freshly ground black pepper.
  • To serve, Divide spinach spaghetti between plates and top with basil and pine nuts. Serve lemon wedge on side to squeeze over just before serving.
  • SERVES 2

Nutritional Information

  • Energy: 2658 kj / 635 kcal
  • Protein: 33.3g
  • Carbohydrate: 59.2g
  • Fat: 27.3g


  • Pantry staple
  • * Shared ingredient with another recipe

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