Spring Cabbage and Broccoli Short Pasta
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
Open in Cookpad AppCooking Instructions
- 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.
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