Spinach and Bacon Cream Pasta

Spinach and Bacon Cream Pasta

A standard cream pasta!

Ingredients: 2 servings

200 g
1 bunch
Thickly sliced bacon
about 70 g
Shimeji mushrooms
1/2 bunch
◯Heavy cream
100 ml
◯Soy milk
100 ml
◯Soup stock granules
1 cube
Black pepper
to taste
Garlic (tubed is OK)
as needed
Olive oil
as needed


1. Cut the bacon into 1 cm strips and the spinach into 5 cm pieces. Remove the stem end from the mushrooms and shred into small bunches.
2. Boil the pasta in a large saucepan. *Boil for a minute less than it says on the package. *For every 100 g of pasta, use 1 litre of water and 10 g of salt.
3. Make the sauce while the pasta is boiling.
4. Put olive oil and garlic in a frying pan. When it starts to release a nice aroma, add bacon and then the mushrooms in that order.
5. Sauté the spinach. When it has wilted, add the ingredients marked ◯ and mix. *Crush the stock cube before adding it in.
6. When the pasta has boiled, add to the frying pan and mix with the sauce.
7. Transfer to a serving plate, sprinkle on black pepper and it's done!

Story Behind this Recipe

This is a kind of pasta that's quite popular in Japan and often served in restaurants. It's surprisingly easy to make so I make it regularly at home.