When it's cold, try this easy pasta with Chinese cabbage in a cream sauce

When it gets cold, you start craving cream-based dishes, don't you?
I decided to make a cream-based pasta.
I wanted a dinner that fulfilled my wish of including lots of my favorite vegetables while also being easy to make.

[Ingredients used]
・Pasta noodles: about 50 grams (that's just what I happened to have left).
・Pumpkin, Chinese cabbage, long green onion, and garland chrysanthemum, each thinly sliced or cut into strips.
　I used one medium-sized leaf of Chinese cabbage.
・Milk: to taste (about 80cc?)
・Harumi Kurihara's cream stew mix (about 1/3 of a bag?)
　*Since it's a granular type, it's easy to use even in small amounts.
・A pinch of salt, parmesan cheese to taste

[How to make]
① Boil the pasta and vegetables together in just enough water to cover them

　I boiled the pumpkin and the core of the Chinese cabbage from the start, and added the soft leafy parts later.
　I broke 1.7mm noodles in half and boiled them for about 7 and a half minutes.
　Since I was going to make it into a cream sauce later, I used less water than when boiling just the noodles.
　I adjusted it by adding a little water along the way.


② Turn off the heat and add a little milk

　Just enough to swirl in. I kept it on the lighter side since I could add more later.


③ Add the cream stew mix (granular type)

　Since I was eyeballing it, I added it little by little, mixing each time.

④ Simmer on low heat for a bit and it's done.

Once it thickened, I turned off the heat. I also added a pinch of salt.
Making it this way meant I only had to use one frying pan, and it turned out quite well.

This is how it turned out.

When I tried it, the flavor was a bit mild, but since I included bacon, it had a nice depth and was delicious.
If possible, I would have liked to sauté the bacon before adding it.

It might be good to sauté the bacon and vegetable cores first,
then add water and boil the pasta in that.


Chinese cabbage goes perfectly with cream stew.
I could eat Chinese cabbage every day...

If you don't have bacon, how about using chikuwa, tuna, ham, or sausage?
You could also use tarako (cod roe) or shio-kombu (salted kelp). They add saltiness, too.
Tarako is also amazing.


I'm a foodie, but my appetite has been decreasing lately,
and my desire to eat out has gradually faded.
Restaurants always serve such large portions that I can never finish them.

I hope I can keep cooking for myself while finding ways to make it feel less like a chore.
Thank you for reading until the end.

I hope we can all eat warm food and get through the winter solstice and the holidays in good health.
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