Solo: Creamy Bacon Noodles

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Solo: Creamy Bacon Noodles

Delicious veggie noodles coated in a creamy feta cheese and bacon sauce with Swiss chard.

Ingredients to serve 1

  • ¼ x onion – peel & chop finely
  • ½ clove x garlic – peel, grate finely & chop
  • 75g x bacon bits
  • 50g x cherry tomatoes – cut into quarters
  • ¾ tsp x Pimento Blend
  • 25g x Fairview feta – crumble
  • 50ml x cream
  • 50g x Swiss chard – discard stalks & slice (1cm)
  • 125g x veggie noodles
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Sauce: Place a large pan on medium-high heat with a drizzle of olive oil. Add the onion with a pinch of salt and cook for 5 minutes until slightly translucent, then add the garlic and sauté for 30 seconds. Add the bacon and cook for 5 minutes until golden, then add tomatoes and the Pimento Blend. Cook for 3 minutes before crumbling in the feta. Stir until the feta melts, then add cream and mix well to combine the ingredients. Season with salt and pepper to taste then add water (1 cup for 4; ½ cup for 2; ¼ cup for 1, you can add more if necessary) to loosen the sauce. Add the Swiss chard and wilt for 1 minute.

Step 3

Veggie noodles: Boil the kettle. Place a pot on medium-high heat and pour in the boiling water. Add the veggie noodles and cook for 1-2 minutes until cooked but with a slight bite. Drain in a colander.

Step 4

Serve by mixing the veggie noodles through the creamy sauce.