Veggie Vegan or Meaty Pasta With Peas and Spring Greens and Baco – a delicious recipe with spring greens, garlic, bacon, frozen peas, cream cheese, handful basil. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
in a frying pan the bacon to release the grease cook for about 5 minutes on high (if using veggie bacon fry in 1 tablespoon of olive oil).
2
whilst this is going on place the shredded greens into a microwavable bowl with 2 tablesppon of water and microwave on medium power for about 5 minutes until slightly wilted and tender.
3
add the garlic t te bacona nd and fry for about 2 minutes, then add the drained spring greens fry for about 5 minutes to soak up the flavours.
4
add the peas and the cream cheese and stir well until melted cook gently for about 7-10 min until peas are cooked.
5
add torn up basil and freshly ground black pepper.
6
in anothr pan prepare pasta by birng watre to the boila nd adding pasta simmer for 10 minutes until all dente
7
drain well and mix in the cheesey bacon sauce.
3140
kcal
Calories
280
g
Fat
120
g
Carbs
43
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 200 g shredded spring greens, 3 garlic cloves, sliced, 200 g diced bacon, 100 g frozen peas, and more.
Yes, Veggie Vegan or Meaty Pasta With Peas and Spring Greens and Baco falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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