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Veggie Vegan or Meaty Pasta With Peas and Spring Greens and Baco

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“this recipe can be chanegd to suit various diets by choosing vegan bacon and vegan soft cheese like tofutti or by chosing veggie bacon and using philedelphia or by using real meat bacon. so iuts really up to you. spring greens in the uk are tough green leaves cooked like cabbage or spinach. i microwave them with a little water on medium for about 5 minutes or i suppose you could boil them etc, if you are using veggie bacon add 1 tablesppon olive oil to this recipe”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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