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Creamy Bacon One-Pot Pasta

With Spinach and Peas
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
727 kcal
Protein
: 
25.7g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Cereals containing gluten
  • Wheat
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Echalion Shallot

1 bunch(es)

Chives

1 unit(s)

Garlic Clove

90 grams

British Smoked Bacon Lardons

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten, Wheat)

25 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

120 grams

Peas

40 grams

Baby Spinach

Not included in your delivery

300 milliliter(s)

Boiling Water

Energy (kJ)3041 kJ
Energy (kcal)727 kcal
Fat34.9 g
of which saturates18.1 g
Carbohydrate77.6 g
of which sugars9.8 g
Dietary Fibre7.1 g
Protein25.7 g
Salt1.3 g
Potassium47.7 mg
Calcium6.4 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200°C. Fill and boil your kettle. Halve, peel and thinly slice the shallot. Roughly chop the chives. Peel and grate the garlic (or use a garlic press).

2

Heat a large ovenproof saucepan or pan with a drizzle of oil. When hot, add the bacon lardons and shallot, cook until browned and softned, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. TIP: If your pan isn't ovenproof, transfer your pasta mix into an ovenproof dish just before you bake it in the oven. Add the garlic and stir-fry for 1 min.

3

Pour in the boiling water (see ingredients for amount) then stir in the crème fraiche and chicken stock paste. Stir the rigatoni into the sauce, season with salt and pepper and bring to a rapid boil. Cover the ovenproof pan with a lid, or transfer the pasta mix into an ovenproof dish and cover tightly with tin foil. Bake on the top shelf of your oven until the pasta is cooked, 20-25 mins.

4

Once cooked, remove from your oven, carefully remove the lid and season with salt and pepper. Pop the spinach and peas on top, cover with a lid again and put back into your oven for 2 mins. Remove and stir the spinach into the pasta until wilted and piping hot. IMPORTANT: The mince is cooked when no longer pink in the middle.

5

Add half the hard italian cheese and chives into the pasta, stir together until combined. Add a splash of water if the pasta looks a little dry.

6

Taste the pasta and add salt and pepper if you feel it needs it. Serve in bowls. Enjoy!

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