375g spiral pasta (See Tip)
1 tablespoon olive oil
200g packet diced bacon
2 teaspoons garlic paste
375g punnet sliced mushrooms
375ml can creamy evaporated milk
1 tablespoon Dijon mustard
60g bag baby spinach
¼ cup grated parmesan, plus extra, to serve
Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Return to pan. Cover to keep warm.
Meanwhile, heat oil in a large, deep, non-stick frying pan over a medium to high heat. Add bacon and garlic. Cook, stirring for about 2 minutes, or until golden. Add mushrooms. Cook, stirring for 3 to 5 minutes, until mushrooms are tender.
Stir in milk and mustard. Season with pepper. Bring to boil. Gently boil, stirring frequently for about 3 to 5 minutes, or until thickened.
Add spinach and parmesan. Stir until spinach is just wilted. Add pasta. Stir until combined and hot.
Serve sprinkled with extra parmesan.