Light Soup Pasta Made with Soup Stock Cubes Recipe

Name: Light Soup Pasta Made with Soup Stock Cubes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 servings Pasta; 1 packet Shimeji mushrooms; 2 slice Bacon; 1 clove Garlic; 1 tbsp Olive oil; 2 Soup stock cubes; 600 ml Water; 1 Krazy Salt (or salt); 1 Black pepper; 1 Grated or shredded cheese; 1 Finely chopped parsley

Servings: persons

2 servings Pasta
1 packet Shimeji mushrooms
2 slice Bacon
1 clove Garlic
1 tbsp Olive oil
2 Soup stock cubes
600 ml Water
1 Krazy Salt (or salt)
1 Black pepper
1 Grated or shredded cheese
1 Finely chopped parsley

1
Boil the pasta as indicated on the package.
2
Slice the garlic thinly, cut the root ends off the shimeji mushrooms and shred them apart.
3
Add olive oil to a heated frying pan and saute the garlic until it's fragrant.
4
Add the bacon and shimeji mushrooms, lightly stir-fry them, and add the ingredients.
5
When the soup stock cubes dissolve, season with Krazy Salt and black pepper, and the soup is ready.
6
Transfer the cooked pasta to a plate, pour the soup from Step 3 over it, sprinkle with chopped parsley if you have any, and enjoy.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 servings Pasta, 1 packet Shimeji mushrooms, 2 slice Bacon, 1 clove Garlic, and more.

Yes, Light Soup Pasta Made with Soup Stock Cubes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Light Soup Pasta Made with Soup Stock Cubes

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