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Spaghetti with peas, crispy bacon, mint and Parmesan

This is a dish is delicious, nutritious and simple to make. It is the sort of meal that can be made by teenagers and other members of the family that like to cook. Fresh peas are available in season (early summer) to use in this recipe but frozen ones are also suitable.

Serves 4


300 g spaghetti

½ tsp salt

2 tbsp olive oil

1 onion, peeled and sliced

4 tsp cornflour

200 ml Oat Drink

6 rashers of dry cure back bacon, chopped

150 g peas, fresh or frozen

50g Parmesan cheese, finely grated

sea salt and freshly ground black pepper

1 tbsp chopped fresh mint


Bring a large pan of water to the boil and add a pinch of salt. Add the spaghetti and cook according to the instructions on the pack (usually 10 minutes). Drain the pasta when it is cooked and keep warm.

Meanwhile heat the olive oil in a saucepan and sweat the onion until soft. Add the cornflour to the onions and cook gently for a minute. Gradually add the Oat Drink to the pan and stir until a smooth sauce is formed. Reduce the heat. In a separate non stick pan cook the bacon until crisp and then turn off the heat and drain any excess fat from the bacon by placing the cooked bacon on kitchen paper.

Add the peas to the sauce and heat thoroughly before adding the crisp bacon, reserving some for serving. Add the sauce to the spaghetti and season well. Serve the pasta with grated Parmesan cheese, the reserved crispy bacon pieces and chopped mint.