Creamy Bacon & Basil Pesto Spaghetti
with Tomato Salad & Parmesan
- Gluten
- Milk
- Almond
- Cashew
- Pine Nut
- Walnut
- May contain traces of allergens
- Soy
- Eggs
The only way to improve the age-old family favourite, pesto pasta, is to add some crispy bacon and sharp Parmesan. With oh-so-many textures and well-loved flavours, this dish is sure to please the whole table! *Keep an eye out... Due to recent sourcing challenges, we’ve replaced fusilli with spaghetti, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
tomato
1 packet
spaghetti
(Contains: Gluten; May be present: Soy, Eggs)
1
cucumber
3 clove
garlic
1 packet
diced bacon
½ bottle
cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
basil pesto
(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )
1 bag
salad leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1 tsp
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of salted water to the boil. Roughly chop the tomato and cucumber. Finely chop the garlic.
Cook the spaghetti in the boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return the spaghetti to the saucepan. Drizzle with a little olive oil to prevent sticking and cover to keep warm.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the diced bacon, breaking it up with a spoon, until golden, 4-5 minutes. Add the garlic and butter and cook until fragrant, 1-2 minutes. Add the longlife cream (see ingredients), chicken-style stock powder and reserved pasta water. Season with pepper and cook until slightly reduced, 2-3 minutes.
Remove the pan from the heat, then stir through the basil pesto and cooked spaghetti. Season to taste and set aside.
In a large bowl, combine the balsamic vinegar and a drizzle of olive oil. Season, then add the mixed salad leaves, tomato and cucumber. Toss to coat.
Divide the creamy bacon and basil pesto spaghetti between bowls. Sprinkle with the grated Parmesan cheese and serve with the tomato salad.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Creamy and flavourful, with the basil pesto adding a delicious touch that doesn't overpower the dish.
- Ease of prep: Quick and easy to prepare, making it a great option for busy weeknights or teenage cooks.
- Suggestions: Consider adding mushrooms, chicken, or capsicum for extra flavour and nutrition; reduce cream for a lighter version.
- Next-day meals: Generous portions often provide leftovers that taste great the next day, perfect for work lunches.
- Texture: Some found spaghetti less ideal than fusilli or penne for holding the sauce; others enjoyed it regardless.
