Mushroom And Asparagus Fettuccine

• 8 ounces dried fettuccine or 8 ounces linguine
• 8 ounces asparagus, trimmed and cut into 1 1/2-inch pieces
• 3 cups sliced fresh shiitake mushrooms or 3 cups cremini mushrooms
• 1 medium leeks, thinly sliced or 1/2 cup chopped onion
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1/3 cup mushroom broth or 1/3 cup vegetable broth
• 1/4 cup half-and-half or 1/4 cup light cream
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup chopped plum tomato
• 1 tablespoon finely shredded fresh basil
• 1 tablespoon finely shredded fresh oregano
• 1/4 cup pine nuts, toasted
• 1 tablespoon finely shredded parmesan cheese (optional)

1. Cook fettuccine or linguine according to package directions, adding asparagus the last 1 to 2 minutes of cooking; drain. Return pasta mixture to saucepan; cover and keep warm.
2. Meanwhile, in a large skillet cook mushrooms, leek, and garlic in hot oil over medium-high heat for 4 to 5 minutes or until most of the liquid is evaporated. Stir in broth, half-and-half, salt, and black pepper. Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened. Stir in tomatoes, basil, and oregano; heat through.
3. Spoon the mushroom mixture over pasta mixture; toss gently to coat. Divide among 4 bowls or dinner plates. Sprinkle with pine nuts and, if desired, Parmesan cheese. Serve immediately.

linguine, shiitake mushrooms, leeks, garlic, olive oil, mushroom broth, light cream, salt, black pepper, tomato, fresh basil, fresh oregano, pine nuts, parmesan cheese

Taken from www.food.com/recipe/mushroom-and-asparagus-fettuccine-327170 (may not work)