Bacon and Baby Marrow Pasta

Bacon and Baby Marrow Pasta

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Perfect for lunch or dinner, this Bacon and Baby Marrow Pasta is seasoned with garlic, mushroom soup and herb - a flavour sensation!

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time25 minutes


  • 250 g Bacon (or chicken fillet), chopped
  • 1 red onion, chopped
  • 30 ml oil
  • 250 g Spinach spaghetti
  • 250 g Button mushrooms,sliced
  • 1 KNORR Cream of Mushroom Soup
  • 250 ml White wine (optional - replace with water or chicken stock)
  • 175 ml Plain yoghurt
  • 2 Baby marrows, grated
  • 250 ml Milk
  • 5 ml Robertsons Rustic Garlic & Herbs Seasoning


  • Cook spaghetti in boiling salted water until al dente then drain and set aside.
  • Heat oil and sauté onion, bacon, mushrooms and baby marrow until cooked.
  • Add white wine and cook until reduced by half.
  • Mix KNORR Soup powder and milk together and add to the mushrooms and cook until the sauce has thickened.
  • Season with Garlic & Herb Seasoning then add the yoghurt and simmer for 5 minutes
  • Serve with spinach pasta.