Leek, mushroom and cabbage creamy pasta

Decisions, decisions, decisions - and frankly not hugely warming to the veg box - it's alright - but I didn't fancy tackling parsnips or kholrabi tonight.  There was, however, cavolo nero, which I LOVE (regular readers will know this) - so greens and mushrooms in a slightly creamy sauce with pasta.  Done!

1 leek
garlic
olive oil
white wine
mushrooms
cavolo nero
mixed herbs
veg stock
pasta (gluten free for us)
natural yogurt
creme fraiche

1.  Sweat off chopped leeks in olive oil, when a bit soft add crushed garlic and a sprinkle of mixed herbs.
2.  Add chopped mushrooms and a small glass of white wine, simmer for a bit, add veg stock when it looks like its going a little dry.
3.  Add shredded cabbage and simmer steam for another few minutes.  Take off the heat.
4.  Cook pasta, drain and chuck into vegetables.  Add a spoonful of yogurt and a spoonful of creme fraiche.  Season with a lot of black pepper.

Delish - about 3 servings - gluten pasta is more expensive than gluten full - but I estimate this at £1.00 for the veg, £1 for the pasta, 75p for the wine and £1 max for the other bits so £1.25 a portion.