Tomato & Bacon Pasta

A crowd pleaser. Easily swap out fresh ingredients with whatever you have on hand, but this is the exact recipe that received the request to add to our recipe collection – using Hakubaku Organic Udon Noodles.



  • 200g Bacon, diced

  • 1 Red Onion, diced

  • 2-3 cloves garlic, minced

  • 2 Tablespoons Thickened Cream

  • 4 Silverbeet leaves

  • Handful of Brocolli / Brocollini

Pantry Staples

  • 2 Tablespoons Coconut Oil
  • 400g Can Diced Tomatoes
  • 1 Tablespoon Tomato Paste
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Nutritional Yeast
  • 1 teaspoon Coconut Sugar
  • A few good cracks of Pepper / Salt
  • A few pinches of Dried Oregano
  • Pasta / Noodles


  1. Bring a large pot of water to the boil for the pasta / noodles.
  2. Fry the Bacon in some oil in a stainless steel wok or pot. Once crispy, remove from pot, add some extra oil and patiently saute onions until soft.
  3. If the water is now boiling, put on the pasta / noodles on a rapid boil.
  4. Add minced Garlic, Silverbeet and Brocolli (or whatever greens / vegies you are using), stirring often for another minute.
  5. Bring the heat up, add the diced tomatoes, and stir well for a minute.
  6. Add Tomato Paste along with some filtered water if it’s getting a little thick.
  7. Bring heat down to a gentle simmer, and add Worcestershire Sauce, Nutritional Yeast, Coconut Sugar, Oregano and season well.
  8. Add the cream and mix well in the last minute of cooking.
  9. Drain pasta / noodles, rinse well, and mix through the bacon sauce well.
  10. Serve with grated cheese / parmesan.