Light Soup Pasta Made with Soup Stock Cubes

• 2 servings Pasta
• 1 packet Shimeji mushrooms
• 2 slice Bacon
• 1 clove Garlic
• 1 tbsp Olive oil
• 2 Soup stock cubes
• 600 ml Water
• 1 Krazy Salt (or salt)
• 1 Black pepper
• 1 Grated or shredded cheese
• 1 Finely chopped parsley

1. Boil the pasta as indicated on the package.
2. Slice the garlic thinly, cut the root ends off the shimeji mushrooms and shred them apart.
3. Add olive oil to a heated frying pan and saute the garlic until it's fragrant.
4. Add the bacon and shimeji mushrooms, lightly stir-fry them, and add the ingredients.
5. When the soup stock cubes dissolve, season with Krazy Salt and black pepper, and the soup is ready.
6. Transfer the cooked pasta to a plate, pour the soup from Step 3 over it, sprinkle with chopped parsley if you have any, and enjoy.

pasta, packet, bacon, clove garlic, olive oil, cubes, water, salt, black pepper, shredded cheese, parsley

Taken from cookpad.com/us/recipes/146298-light-soup-pasta-made-with-soup-stock-cubes (may not work)