- 400g spaghetti
- 6 rashers streaky bacon, cut into strips
- 250g pack chestnut or button mushroom, sliced
- 200g bag baby spinach
- 100g gorgonzola or creamy blue cheese, crumbled
Bring a large pan of water to the boil, then cook the spaghetti according to pack instructions.
Meanwhile, fry the bacon in a large frying pan for 5 mins, until starting to crisp. Tip in the mushrooms, then fry for 3 mins until cooked. Drain the pasta and tip into the frying pan along with the spinach and cheese. Toss everything together over a low heat until the spinach has wilted and the cheese melted.
Don’t worry about peeling the outer skin on mushrooms as this holds much of the flavour and nutrients, but do brush away any dirt and treat them with care, as they will bruise easily. Before refrigerating remove any plastic packaging and cover with kitchen roll or store in a paper bag and use within a few days.