Fam, I get the most amazing bacon from Benguella Butchery. Although I don’t live in Swakopmund, where they are stationed, it gets delivered to me on Fridays (among others, like their small batch viennas, which are the best I’ve ever had and taste how I remember them as a child!)

Anywho, we have needed to move to wholegrain foods for our health and I still want to treat my folks to things they’ll enjoy. So I did, by using wholewheat pasta, the BEST bacon, some greenery and plant-based cream. 

Ingredients:

5 rashers of Bacon, sliced

1 cup of Whipquick (plant-based cream)

1 tsp of powdered chicken stock (I use Jaba stock)

Salt & Pepper

2 tbsp smooth Cottage Cheese

Cooked wholewheat penne pasta, cooked al dente

2 cups of Spinach, washed and sliced OR 1 cup of frozen spinach

Method:

Fry the bacon in a dry pan. Add Whipquick when the bacon is crispy. Stir in the stock, and season to your liking with salt and pepper.

Stir in the cottage cheese. Add in the pasta. Add around half a cup of water. Stir through, and finish off with the pasta. Let it simmer for 5 minutes and serve while hot! 

Enjoy with a loved one!