Pasta Bake with Chinese Cabbage

Ingredients

• butter (for the dish pan)
• 2 Tomatoes
• 200 g mushrooms
• 250 g wide pasta (e.g., tagliatelle)
• Salt
• 1 Shallot
• 1 Garlic clove
• 2 tbsp plant oil
• 500 g Chinese cabbage
• pepper (ground)
• 150 ml whipping cream
• 50 g crème fraîche
• 2 Eggs
• 100 g grated Parmesan
• 1 tbsp butter
• oregano (for garnish)

Instructions

1. 1.

   Preheat the oven to 200°C with convection heat. Butter the baking dish.

2. 2.

   Heat tomatoes in boiling water, cool, peel, quarter, seed and dice them. Clean mushrooms and cut into pieces. Cook pasta in salted boiling water until al dente, drain and set aside. Peel and finely chop shallot and garlic; sauté briefly with mushrooms in hot oil. Remove from heat. Wash and trim cabbage, slice into strips, blanch in salted water for 1-2 minutes, cool and drain. Arrange in dish.

3. 3.

   Spread mushrooms and tomatoes over the pasta and cabbage, season with salt and pepper. Whisk cream, crème fraîche, eggs and half of the cheese together; pour over the layers. Top with remaining cheese and butter chunks. Bake for 25–30 minutes until golden brown.

4. 4.

   Serve garnished with oregano.