london has become quite chilly over the past few days and stodge with gentle flavours is what i have been craving. in fact, this dish started off as an idea about stuffing cabbage leaves with a creamy leek and mushroom mix, but soon shifted towards pasta when i realised my cabbage was past its best.
it was also a great way to use up a random mix of other green vegetables that needed a bit of tlc. leeks and fennel were softened in melted butter with lots of garlic. i then added some reconstituted wild mushrooms and shredded sundried tomatoes plus a handful of marinated roasted artichokes and some leftover wilted spinach. a spoonful of flour was added and cooked for a minute and then i poured in the water from the mushrooms plus a couple of spoons of double cream (the dregs of a pot from the previous week) and some crème fraiche to lighten it all up. this was mixed with almost cooked pasta, chunks of mozzarella and then topped with breadcrumbs and grated cheese (a lurid red leicester!) before being heated through in the oven.
the greens made everything taste healthy whereas the stringy pockets of melted mozzarella made it taste decadent. perfect for a chilly sunday evening.