Smoky Chipotle Bacon Spaghetti
with Spinach and Cheese
Looking for a super quick and tasty midweek dinner option? Try cooking up our Smoky Chipotle Bacon Spaghetti in just 15 minutes for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
180 grams
Spaghetti
(Contains Cereals containing gluten)
90 grams
British Smoked Bacon Lardons
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
20 grams
Chipotle Paste
1 sachet(s)
Smoky Base Paste
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
- Boil a full kettle.
- Pour it into a saucepan with 1/2 tsp salt on high heat.
- Boil the spaghetti, 8 mins.
- Once cooked, drain.
- Meanwhile, heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the bacon, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.
- Add the passata, chicken stock paste, sugar and water (see pantry for both).
- Stir and bring to the boil. Simmer, 1-2 mins.
- Next, stir in the cooked pasta and spinach until piping hot, 1-2 mins.
- Mix in the chipotle, smoky base paste, butter (see pantry) and half the cheese. Season with salt and pepper.
- Share the spaghetti between your bowls.
- Sprinkle over the remaining cheese.
- Enjoy!
