NZ Woman's Weekly

Wholemeal spaghetti with creamy bacon and mushrooms

Wholemeal spaghetti with creamy bacon and mushrooms
  • Meal Type

    Bacon
  • Servings

    3-4
  • Courses

    Dinner
  • Meal Origin

    Italian

Serves 4

This classic combination of bacon and mushrooms is delicious! Keep it light by adding water with the cream, or substitute with lite cream or even lite evaporated milk. The spinach will wilt down and become bright green. The wholemeal spaghetti doesn’t taste different, it’s just been processed less, making it a healthier option!

  • 4 portions wholemeal spaghetti
  • 1 tbsp oil
  • 1 onion, sliced
  • 4 rashers bacon, sliced
  • 1-2 chorizo sausages, sliced
  • 250g mushrooms, sliced
  • 1 tsp fresh thyme
  • 130g bag baby spinach
  • 300ml cream
  • 1 cup water
  • Sea salt and cracked pepper
  1. Cook spaghetti in a large pot of boiling water for 10-12 minutes until al dente, then drain.
  2. Meanwhile, heat the oil in a large frying pan and sauté the onion, bacon and sausage for 3-4 minutes until golden. Add the mushroom slices and fresh thyme and cook for a further 3-4 minutes.
  3. Add the spinach, cream and water and simmer for 4-5 minutes until creamy. Toss the spaghetti with the creamy bacon and mushroom sauce. Season and and serve with shaved parmesan, if liked.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
New Zealand Woman's Weekly Dec-1-2014-cover

Subscribe to the magazine

Breakfast's Ali and Rawdon's secret struggle

In the New Zealand Woman's Weekly this week, Breakfast TV presenters Ali and Rawdon reveal their secret struggle.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.

Subscribe