Creamy Bacon, Spinach and Sage Vermicelli
This is a very quick and easy pasta dish that can be whipped up in
20 minutes, and you can use whatever you have in the fridge or vege
garden. I used silverbeet and parsley
from my garden, but you can use mushrooms or capsicum. You could swap the bacon for chicken breast
or smoked salmon.
3 tablespoons butter
2 cloves garlic
1 onion
2 rashers of bacon
200g vermicelli
Few handfuls of spinach or silverbeet
½ cup cream
Sea salt
Black Pepper
Nutmeg
Sage
Parsley
Parmesan
Cook the vermicelli in a pot of boiling salted water until al
dente. Add the spinach half way through
cooking.
Add the butter to a large pan and sauté the garlic, onion and
bacon for a few minutes until soft. Add
the cream, bring to the boil, and simmer for several minutes. Season with sea salt, black pepper and
nutmeg.
Add the
drained spinach and vermicelli, and quarter a cup of reserved pasta water. Cook for a further 2-3 minutes.
Before serving, top with crispy fried sage leaves, parsley and shaved parmesan.
Serves 2-3.
