Spring Cabbage and Broccoli Short Pasta

Spring Cabbage and Broccoli Short Pasta

An easy low calorie lunch, made with milk and filled with calcium that can be made with just a cabbage.

Ingredients: 1 serving

Short pasta
Shimeji mushrooms
1/3 bunch
5~6 pieces
1 cup (200ml)
Sliced cheese
1 slice
2 slices
Cake flour
1 tablespoon
Soup stock cube
1/2 cube
Salt, Pepper, Garlic Powder
As needed
Olive Oil, Black Pepper
As needed


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

Story Behind this Recipe

Sometimes when I want to eat something flavorful, I use just what I have in the refrigerator.
I often use vegetables that I have on hand.
I'm also concerned about my calorie intake, so I try not to use cream in my recipes; instead I use milk.