Bacon and cabbage pasta
8
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A simple pasta dish with a classic flavour combination, this makes a really quick and easy midweek meal.
Ingredients
Shortcut bacon
200 g, thinly sliced
White onion
1 medium, thinly sliced
Garlic
3 clove(s), sliced
Savoy cabbage
3 cup(s), (255g), white variety, sliced
Vegetable stock
150 ml
Wholemeal pasta, dry
240 g, spaghetti variety
Baby spinach
200 g
99% fat-free, plain or natural yoghurt, unsweetened
¼ cup(s), (60g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large saucepan with oil and heat over medium heat. Cook bacon, stirring, for 5 minutes or until crisp. Add onion and cook, stirring, for 5 minutes or until onion has softened.
2
Add garlic and cook, stirring, for 1 minute or until fragrant. Add cabbage and cook, stirring, for 3 minutes. Add stock and cook for 2 minutes, or until cabbage is just tender (see tip).
3
Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain, reserving ¼ cup (60ml) pasta cooking liquid.
4
Add spinach to pan with cabbage and cook, stirring, until spinach is wilted. Stir in yoghurt and a little pasta cooking liquid to loosen. Cook for 1-2 minutes or until thickened slightly. Season with salt and pepper. Add spaghetti to cabbage mixture and toss to combine. Serve.
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