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.
Ingredients
Fresh
-
200g Bacon, diced
-
1 Red Onion, diced
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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
Method
- Bring a large pot of water to the boil for the pasta / noodles.
- 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.
- If the water is now boiling, put on the pasta / noodles on a rapid boil.
- Add minced Garlic, Silverbeet and Brocolli (or whatever greens / vegies you are using), stirring often for another minute.
- Bring the heat up, add the diced tomatoes, and stir well for a minute.
- Add Tomato Paste along with some filtered water if it’s getting a little thick.
- Bring heat down to a gentle simmer, and add Worcestershire Sauce, Nutritional Yeast, Coconut Sugar, Oregano and season well.
- Add the cream and mix well in the last minute of cooking.
- Drain pasta / noodles, rinse well, and mix through the bacon sauce well.
- Serve with grated cheese / parmesan.