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
2 rashers of bacon
Few handfuls of spinach or silverbeet
½ cup cream
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.