Bacon & philly pasta with sun-dried tomatoes & basil
Meat
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Delicious long pasta tossed in a creamy Philadelphia, sun-dried tomato and bacon sauce. Finished with fresh herbs.

No pork option - bacon is replaced with turkey.

Gluten friendly option - pasta is replaced with GF pasta.
1. Bring a sauce pan of water to the boil and cook pasta according to packet instructions (see notes). Drain and rinse in cold water. Keep 1 1/2 cups pasta water.

2. Slice leek and bacon. Add to a large frypan with 1 tbsp oil (use the oil from the sun-dried tomato jar to enhance flavour) and cook over medium heat for 3-4 minutes. Grate and add zucchini, crushed garlic and 2 tsp Italian herbs (or oregano).

3. Dice Philadelphia cheese and add to pan with 1 1/2 cup pasta water. Cook, stirring, until combined and season to taste with salt and pepper.

4. Trim, rinse and chop spinach then add to sauce along with chopped sun-dried tomatoes. Simmer for further 5 minutes. Add pasta and toss to combine.

5. Pick and slice basil leaves, chop chives (reserve some for garnish if you wish). Toss through pasta and adjust seasoning if needed. Divide between bowls and serve.

Notes:
Make sure to stir the pasta pot often to prevent the pasta from sticking together while cooking. Drain in cold water to stop the cooking process.

No pork option - bacon is replaced with turkey.

Gluten friendly option - pasta is replaced with GF pasta.
long pasta 500g
leek 1
bacon 1 packet
zucchini 1/2
garlic 2 cloves
philadelphia cheese 100g
english spinach 1 bunch
sun-dried tomatoes 1 jar
basil 1 packet
chives 1/3 bunch

From your pantry:
oil (for cooking), salt, pepper, dried Italian herbs (or oregano).