Recipe for Veggie Noodles coated with a creamy cheesy sauce and topped with bacon

1/4 onion – peel & chop finely
1/2 clove garlic – peel, grate finely & chop
75g bacon bits
50g cherry tomatoes – cut into quarters
3/4 tsp Pimento Blend
25g Fairview feta – crumble
50ml cream
50g Swiss chard – discard stalks & slice (1cm)
125g veggie noodles
olive oil (from your pantry)
salt & pepper (from your pantry)

How to
Preparation: Prepare all ingredients as indicated above.

Sauce: Place a large pan on medium-high heat with a drizzle of olive oil. Add the onion with a pinch of salt and cook for 5 minutes until slightly translucent, then add the garlic and sauté for 30 seconds. Add the bacon and cook for 5 minutes until golden, then add tomatoes and the Pimento Blend. Cook for 3 minutes before crumbling in the feta. Stir until the feta melts, then add cream and mix well to combine the ingredients. Season with salt and pepper to taste then add water (1 cup for 4; ½ cup for 2; ¼ cup for 1, you can add more if necessary) to loosen the sauce. Add the Swiss chard and wilt for 1 minute.

Veggie noodles: Boil the kettle. Place a pot on medium-high heat and pour in the boiling water. Add the veggie noodles and cook for 1-2 minutes until cooked but with a slight bite. Drain in a colander.

Serve by mixing the veggie noodles through the creamy sauce.

Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.

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