Tips and tricks
Use macaroni or other small (not long) kind of pasta. If you're using long pasta (like cannelloni, spaghetti, lasagna ribbons, etc), break them to shorter pieces, ideally enough to spoon them when cooked.
It would be better if there were more cabbage and carrot (but I didn't have much when I cooked this one that's why they were barely visible and tasted).
A vegetarian for 12 years and a kitchen warrior since I moved in to Japan, my favorite battle has been winning over my husband's interestingly complicated taste buds.