Spring Cabbage and Broccoli Short Pasta

Name: Spring Cabbage and Broccoli Short Pasta
Yield: 1 serving
Cuisine: American
Ingredients: 50 grams Short pasta; 50 grams Cabbage; 1/3 bunch Shimeji mushrooms; 6 pieces Broccoli; 200 ml Milk; 1 slice Sliced cheese; 2 slice Bacon; 1 tbsp Cake flour; 1/2 cube Soup stock cube; 1 Salt, Pepper, Garlic Powder; 1 Olive Oil, Black Pepper

cookpad.japan @cookpad_jp

Sometimes when I want to eat something flavorful, I use just what I have in the refrigerator.
I often use vegetables that I have on hand.
I'm also concerned about my calorie intake, so I try not to use cream in my recipes; instead I use milk.

- When you add flour, to prevent clumping make sure that you stir thoroughly.
- When adding the milk, reduce the heat to low and stir.
- When boiling the pasta, throw in broccoli in 1 or 2 minutes before it done to quickly and easily boil them both.
- You can replace the mushrooms and cheese with whatever kind of ingredients you prefer. For 1 serving. Recipe by putimiko

cookpad.japan @cookpad_jp

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Ingredients

1 serving

50 gramsShort pasta
50 gramsCabbage
1/3 bunchShimeji mushrooms
6pieces Broccoli
200 mlMilk
1 sliceSliced cheese
2 sliceBacon
1 tbspCake flour
1/2cube Soup stock cube
1Salt, Pepper, Garlic Powder
1Olive Oil, Black Pepper

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Steps

1

Cut the cabbage into small pieces. Remove the stem of the mushrooms. Cut the bacon into 2 cm. Prepare the broccoli by boiling or microwaving.
2

Start boiling the pasta in a large pot of salt water.
3

Add olive oil to a Teflon non-stick frying pan, then add bacon, cabbage, and mushrooms. Sprinkle salt, pepper and garlic powder for flavor.
4

Add a little bit of flour, but make sure there are no clumps by reducing the heat to low then slowly increase to medium as you continually stir.
5

When the flour is completely mixed in, add milk and stir. Increase the heat to high and cook well.
6

The sauce should be thickening, so add the cheese. As it melts, add broccoli and pasta. Stir until it's done.
7

Serve on a bowl with crushed black pepper. Even though we only use 50 grams of pasta there is plenty to eat.
8

In the recipe's photos I used Casarecce pasta, mixed with the sauce. But you can use Fusilli, Penne or any other pasta type you like.