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Bacon, spinach & Gorgonzola pasta

Contains pork – recipe is for non-Muslims only
An indulgent pasta dish that is quick and cheap to make

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 658
  • Carbohydrates 77
  • Saturated Fat 11
  • Sugar 7
  • Protein 35
  • Fat 25
  • Fibre 9
  • Salt 4.06

Nutrition per serving

  • Calories 658
  • Carbohydrates 77
  • Saturated Fat 11
  • Sugar 7
  • Protein 35
  • Fat 25
  • Fibre 9
  • Salt 4.06

Ingredients

  • 350g penne pasta
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 8 rashers smoked back bacon, chopped
  • 200ml hot vegetable stock
  • 300g frozen peas
  • 150g pack gorgonzola, cubed
  • 250g spinach

Method

  1. Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.

  2. Stir in the peas, followed by the Gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.

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