Pasta with Spring Cabbage and Mushrooms

• 200 grams Pasta
• 80 grams Bacon
• 2 leaves Spring cabbage
• 1/2 bunch Shimeji mushrooms
• 1/2 bunch Enoki mushrooms
• 2 tsp Consomme stock granules
• 1 Olive oil
• 1 clove Garlic
• 1 Salt and pepper
• 1 Black pepper
• 1 Pizza cheese

1. Slice the bacon into thick strips.
2. Slice off the stem of the mushrooms and tear into small sizes.
3. Slice the garlic.
4. Chop the cabbage into about 2 cm squares.
5. From here onwards, saute the ingredients and cook the pasta simultaneously.
6. Add about 3 tablespoons of olive oil into a heated frying pan.
7. Saute the garlic until fragrant.
8. Fry the bacon until brown and crispy.
9. Add mushrooms and cook briefly.
10. Season with salt and pepper, then add 2 teaspoons of consomme granules.
11. Pour in 1 ladleful of cooking water from the pasta.
12. Cook pasta in a large pot.
13. About 2 minutes before it's done, add the cabbage.
14. When the pasta is done, combine with the ingredients in the frying pan.
15. Dish it up.
16. Scatter tons of pizza cheese (I used Monterey Jack) and sprinkle lots of black pepper.

pasta, bacon, cabbage, mushrooms, enoki mushrooms, granules, olive oil, clove garlic, salt, black pepper, cheese

Taken from cookpad.com/us/recipes/169638-pasta-with-spring-cabbage-and-mushrooms (may not work)