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BLT Pasta (w/ vegetarian option)

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  • - 4 Strips of cooked bacon or veggie bacon
  • 1.5 cup halved grape tomatoes
  • 1 tsp sugar
  • 1 cup thinly sliced leeks
  • 1/2 cup dry white wine
  • 1 cup low-sodium chicken both or veggie broth
  • 2 tsp red wine vinegar
  • 1/4 tsp pepper
  • 8 oz dry bucatini or spaghetti
  • 2 cups fresh spinach leaves
  • 1/4 tsp minced fresh thyme
  • Optional-1/4 tsp crushed red pepper.


  • First thinly slice your leeks
  • and slice cherry tomatoes in half.
  • (ps... if you have not worked with leeks before, they can hold a lot of sand. So make sure to rise well before you start slicing.)
  • Bring a pot of salted water to a boil for the pasta. Add pasta to the boiling water and cook according to package.
  • Heat 1 tbsp of olive oil in a skillet. Caramelize tomatoes and sugar in the skillet over a medium heat. Cook until the tomatoes begin to brown, 5 minutes.
  • Add leeks, saute until wilted, about 4 minutes.
  • Deglaze skillet with the 1/4 cup wine. Simmer until liquid in nearly evaporated.
  • Add broth, vinegar, pepper ( and optional crushed red pepper). Simmer until liquid is reduced by a third, about 5 minutes.
  • Add spinach, thyme, cooked, diced bacon (or veggie bacon), and pasta to the tomato mixture. Toss to coat, season with salt & serve!