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30 Minute Cheesy Bacon Spinach Pasta


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  • 1/2 lb pasta (I used small farfalle shape)
  • 1 tsp oil
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  • 1 tbsp olive oil
  • 4 garlic cloves, chopped
  • 1 tsp red chili flakes
  • 2 tbsp all purpose flour
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  • 1 cup milk (any fat content, I used 2% fat content)
  • 1 tsp basil powder
  • 1/2 tsp black pepper
  • 1/4 tsp rosemary
  • 1/2 tsp garlic powder
  • 3 tbsp cream cheese (I had it out of the wrapper so I scooped it out using a tbsp)
  • Salt to taste
  • 1/4 cup hot water or pasta water
  • 2 handfuls spinach leaves, chopped
  • 2-3 bacon strips, cooked and crumbled (I used turkey bacon but you can use either)


Adapted from


Step 1

Cook pasta as per package directions. Drain and reserve 1/2 cup pasta water. Add 1 tsp oil to the drained pasta so it doesn't stick. Keep aside.
In a skillet, add 1 tbsp oil and heat it. To it add garlic and red chili peppers and cook for a minute or two until fragrant. Add flour and stir it around until it starts to turn golden. Add milk and keep stirring it using a stirrer. Add all the seasonings and kep stirring it. Once it starts to thicken, add cream cheese and hot water and stir until it's all smooth and you have a nice thick cream sauce. Taste the seasonings. Add chopped spinach and pasta and toss it around so that sauce coats the pasta evenly and spinach wilts a bit.
Meanwhile cook turkey bacon by placing it on a hot skillet and flipping it every few minutes until it's nicely cooked and crispy. Let it cool on a paper towel and crumble.
Taste the pasta and adjust seasonings if needed. Add the crumbled bacon and serve.

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