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Bacon & cabbage pasta

Bacon and cabbage pasta

Total Time
25 min
10 min
15 min
A simple pasta dish with a classic flavour combination, this makes a really quick and easy midweek meal.


Shortcut bacon

200 g, thinly sliced

White onion

1 medium, thinly sliced


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)


  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.


Don't overcook the cabbage or you’ll lose its fresh flavour. It should be just tender, but still have some bite.