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You can add richness to this dish by using a small quantity of the water that you cooked spaghetti in – for the sauce.


400 g spaghetti pasta
200 g peas (fresh, frozen or from tin)
20 g bacon, diced
4 tablespoons olive oil
2 cloves garlic, crushed
2 tablespoons chopped basil leaves
3 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
200 ml thickened cream
2 tablespoons parsley leaves, chopped
1 teaspoon Vegeta Gourmet Stock Powder

Preparation For this recipe you only need imagination!

Simple 4 Persons 30 min

  • 1 Dice the bacon finely.
  • 2 In a bowl, combine the garlic, basil leaves, grated Parmesan cheese, olive oil and pepper. Mix the ingredients well.
  • 3 Cook spaghetti in salted water, drain and save 1 cup of the water for later use.
  • 4 Fry the diced bacon in a small quantity of oil in a large sauce-pan, add the peas and Vegeta Gourmet Stock Powder.
  • 5 Braise adding a little water from time to time until the peas become tender, then add lemon juice.
  • 6 Add the cooked drained spaghetti to the prepared peas as well as the basil mixture.
  • 7 Mix well over mild heat, while adding the water which you saved earlier. Add cream and chopped parsley.


Serve warm as a starter or main meal.

Little secrets

Remove spaghetti from the boiling water a few minutes earlier – it will cook some more when you mix it with peas and basil mixture.