Creamy Miso Spring Cabbage Pasta

• 150 grams Pasta
• 1/2 tbsp Salt for boiling the pasta
• 2 large leaves Spring cabbage
• 60 grams Sliced pork belly(bacon is OK)
• 1/3 pack Shimeji Mushrooms
• 1 clove Garlic
• 30 grams Cream cheese
• 1 tbsp Miso
• 200 ml Soy milk (milk)
• 1 tbsp Olive oil
• 1 pinch Salt and pepper

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.
7. Drain.
8. In the now empty pan, add the pork.
9. After it has browned, mix in the spring cabbage and shimeji mushrooms and lightly fry.
10. Pour in the soy milk.
11. Add the minced garlic, miso and cream cheese.
12. Season with salt and pepper and heat through.
13. When it's finished, it's ready to eat.
14. This rich cream pasta with a delicious miso base.
15. 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.

pasta, salt, cabbage, pork bellybacon, pack, clove garlic, cream cheese, milk, olive oil, salt

Taken from cookpad.com/us/recipes/155661-creamy-miso-spring-cabbage-pasta (may not work)