Mushroom and cauliflower pasta

Ingredients:

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

Preparation:
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