Creamy Kimchi Pasta
300g sliced bacon*
2 handfuls spinach
2 tbsp minced garlic
½ chopped onion
5 sliced champignons
Baking & Spices
½ tsp salt
Black pepper to taste
2 cups unsweetened plant-based milk
1 cup chopped Kimchi
Pasta & Grains
200g crème fraîche
Oils & Vinegars
2-3 tbsp olive oil
Cook pasta according to the instructions on the package.
Heat up olive oil in a pan on a medium high heat.
Add garlic, onion and Kimchi and pan fry gently for 3 min.
Add bacon to the pan and fry gently, making sure nothing gets burned.
Once bacon is ready, add crème, milk, champignons, salt and pepper into the pan and give it a good stir.
Add pasta and spinach, and stir until it absorbs the sauce and thickens.
Serve with toppings of your choice.**
*Feel free to substitute with a vegetarian option, like lentils, beans or tempeh.
**We topped our plates with some cheese, you may also sprinkle some freshly grounded pepper and herbs.