Recipe

Solo: Creamy Bacon Noodles

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

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serves 1

¼
½ clove
75g
50g
¾ tsp
25g
50ml
50g
125g

ingredients

onion – peel & chop finely
garlic – peel, grate finely & chop
bacon bits
cherry tomatoes – cut into quarters
Pimento Blend
Fairview feta – crumble
cream
Swiss chard – discard stalks & slice (1cm)
veggie noodles
olive oil (from your pantry)
salt & pepper (from your pantry)

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)

Method

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.