Spring Cabbage and Broccoli Short Pasta

• 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

1. Cut the cabbage into small pieces.
2. Remove the stem of the mushrooms.
3. Cut the bacon into 2 cm.
4. Prepare the broccoli by boiling or microwaving.
5. Start boiling the pasta in a large pot of salt water.
6. Add olive oil to a Teflon non-stick frying pan, then add bacon, cabbage, and mushrooms.
7. Sprinkle salt, pepper and garlic powder for flavor.
8. 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.
9. When the flour is completely mixed in, add milk and stir.
10. Increase the heat to high and cook well.
11. The sauce should be thickening, so add the cheese.
12. As it melts, add broccoli and pasta.
13. Stir until it's done.
14. Serve on a bowl with crushed black pepper.
15. Even though we only use 50 grams of pasta there is plenty to eat.
16. In the recipe's photos I used Casarecce pasta, mixed with the sauce.
17. But you can use Fusilli, Penne or any other pasta type you like.

short pasta, cabbage, mushrooms, broccoli, milk, cheese, bacon, flour, cube, salt, olive oil

Taken from cookpad.com/us/recipes/168839-spring-cabbage-and-broccoli-short-pasta (may not work)