Mushroom and cauliflower pasta


Mushroom and cauliflower pasta


  • 500-600 g button mushroom
  • 400 g cauliflower
  • 150 g bacon
  • 200 ml cream
  • 2 tablespoons flour
  • 150-200 ml water
  • 1 bunch parsley
  • oil, salt and pepper

Cut the bacon into small cubes and fry until crispy. Add the sliced mushrooms. Meanwhile, steam the cauliflower in a separate pot or in a steaming pot.

Add the cauliflower to the mushroom. Mix the flour and the cream with some water, add slowly to the soup and cook for 3-4 minutes and season with parsley.

Serve it with homemade or fresh noodles