The perfect pair


In light of World Pasta Day on 25 October, CW food writer Fiona Williams shares a speedy spaghetti dish. And what better way to top it off than with a delicious – not to mention nutritious – rich brownie!

Bacon and cheese spaghetti

Recipe courtesy of HelloFresh |

Serves 4-5

  • Drizzle of olive oil
  • 250g bacon
  • 2 cloves garlic
  • 1 bunch parsley
  • 2 eggs
  • 300ml thickened cream
  • 100g shredded cheddar cheese
  • 1 cube chicken stock
  • 2 packets of spaghetti pasta
  • 2 packets pine nuts
  • 20g butter
  • 1 punnet sliced mushrooms
  • 1 Tbsp red wine vinegar
  • 120g baby spinach
  • Salt and pepper for seasoning

Bring a large saucepan of salted water to the boil. Roughly chop the bacon. Finely chop the garlic (or use a garlic press). Finely chop the parsley leaves. Separate the egg yolks from the egg whites. In a medium bowl, combine the egg yolks, thickened cream, shredded cheddar cheese and one crumbled chicken stock cube. Season with a pinch of salt and pepper, whisk with a fork and set aside.

Add the spaghetti to the saucepan of boiling water and cook for nine minutes or until al dente. Reserve ¼ cup of cooking water, drain the spaghetti and return to the saucepan. While the spaghetti is cooking, heat a large frying pan over a medium-high heat. Add the pine nuts and toast, stirring, for 3-4 minutes, or until golden. Transfer to a small bowl.

Return the pan to a medium-high heat and add a drizzle of olive oil and the bacon. Cook for 6-7 minutes, or until crisp. Add the butter and sliced mushrooms and cook for 5-6 minutes, or until softened. Add the garlic and cook for one minute, or until fragrant. Reduce the heat to medium. Add the vinegar and cook for 1-2 minutes, or until evaporated.

Remove the pan from the heat. Add the spaghetti, baby spinach leaves, creamy sauce mixture and the reserved cooking water to the frying pan with the bacon and mushrooms. Mix well to coat the spaghetti in the sauce. Season to taste with salt and pepper. Divide the cheese and bacon spaghetti between bowls. Top the adults’ portions with the toasted pine nuts and sprinkle with the parsley.

Rich chocolate black bean brownies

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Serves: 16 mini brownies (approx.)

Prep: 10 mins

Cook: 25-30 mins

  • 1½ cups (270g) cooked black beans or 1 x 400g canned black beans, rinsed, drained
  • 3 eggs
  • 3 Tbsp coconut oil, plus a little more for coating baking dish
  • 1/3 cup (30g) cacao powder
  • Pinch of sea salt
  • 3 tsp vanilla powder or extract
  • 1 tsp baking powder
  • ½ cup (75g) coconut sugar (to sweeten further, add an extra ¼ cup (35g) coconut sugar or a pinch of stevia)

Preheat oven to 160˚C.

Grease a small square 20cm x 20cm baking dish with coconut oil.

Place all the ingredients in a blender and process at a high speed until smooth. Pour the mixture into the prepared baking dish.

Place in oven and bake for 25-30 mins. Check after 25 mins by sliding a knife into the brownie. If it comes away clean, the brownies are ready.

Allow to cool before cutting into little squares.

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