Spaghetti with creamed spinach and bacon croutons

Name: Spaghetti with creamed spinach and bacon croutons
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 discs Toast; 50 g Bacon; 750 g young spinach; 1 medium onion; 1 Garlic clove; 1 TABLESPOON Olive oil; 200 g Whipped cream; 200 ml Vegetable broth (instant); 3 Stem(s) Thyme; 250 g Spaghetti; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Thyme

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 discs Toast
50 g Bacon
750 g young spinach
1 medium onion
1 Garlic clove
1 TABLESPOON Olive oil
200 g Whipped cream
200 ml Vegetable broth (instant)
3 Stem(s) Thyme
250 g Spaghetti
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Thyme

Directions

1
Debark and dice the toast. Cut the bacon into smaller pieces and leave them out in a pan without fat. Add diced toast and roast in the frying fat until golden brown, remove. Clean and wash the spinach and possibly tear it into smaller pieces. Peel onion and garlic and dice finely. Heat the oil in a frying pan and fry the onion and garlic. Deglaze with cream and stock, add thyme and let it boil down for about 10 minutes.
2
Meanwhile cook spaghetti in boiling salted water for about 10 minutes. Add spinach to the sauce and cook for about 1 minute. Season to taste with salt, pepper and nutmeg. Drain the spaghetti and let it drain. Mix spaghetti and sauce. Arrange on plates and sprinkle with bacon and croutons. Serve garnished with thyme