Creamy Miso Spring Cabbage Pasta
I had just bought some cabbage and put it in my refrigerator, which also had some pork at the time, and so I came up with this recipe idea.
Prepare the pasta so it is a little more chewy than normal.
Make sure the cream cheese is at room temperature so it is easier to use.
Try not to overcook because it will remove too much water from the sauce. Steps 8 & 9 should be done quickly.
Please season well, for best results. Recipe by Usako*
Creamy Miso Spring Cabbage Pasta
I had just bought some cabbage and put it in my refrigerator, which also had some pork at the time, and so I came up with this recipe idea.
Prepare the pasta so it is a little more chewy than normal.
Make sure the cream cheese is at room temperature so it is easier to use.
Try not to overcook because it will remove too much water from the sauce. Steps 8 & 9 should be done quickly.
Please season well, for best results. Recipe by Usako*
Cooking Instructions
- 1
Cut the cabbage into 3cm pieces, cut the pork into 1cm pieces, and separate the mushrooms
- 2
This time I used fedelini, but you can use any kind of pasta.
- 3
In a large pan, mine is 27 cm - a fairly normal size, add water and bring to a boil.
- 4
Add salt to boiling water and then add the pasta.
- 5
Watch so it doesn't boil over, but keep the heat on high.
- 6
Cook the pasta a few minutes less than normal. Drain.
- 7
In the now empty pan, add the pork. After it has browned, mix in the spring cabbage and shimeji mushrooms and lightly fry.
- 8
Pour in the soy milk. Add the minced garlic, miso and cream cheese. Season with salt and pepper and heat through.
- 9
When it's finished, it's ready to eat.
- 10
This rich cream pasta with a delicious miso base. This was made with spring cabbage because that's what I had in the fridge, but try it with a variety of meats and vegetables.
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