White Wine And Mushroom Ragout With Sagnarelli

• 18 oz sagnarelli (or any short rectangular-shaped flat pasta)
• 1/2 tbsp olive oil
• 4 1/2 tbsp butter
• 1 None leek, trimmed, sliced
• 18 oz portobello mushrooms, sliced
• 3.5 oz shiitake mushrooms, sliced
• 5 oz cremini mushrooms, halved (or quartered if large)
• 6 cloves garlic, minced
• 3 tsp fresh thyme leaves
• 3/4 cup dry white wine
• 3/4 cup vegetable stock
• 1 cup heavy cream
• None None shaved Parmesan cheese, to serve

1. Cook pasta in boiling salted water until al dente. Drain and set aside.
2. Meanwhile, heat olive oil and butter in a saucepan over medium-high heat. Cook leek, mushrooms, garlic and thyme for 8 mins, stirring regularly.
3. Add wine and boil for 2 mins, to evaporate alcohol. Add stock and cream. Bring to a boil. Boil for 5 mins, to thicken slightly. Season.
4. Add pasta and toss to combine. Serve with cracked black pepper and shaved Parmesan sprinkled on top.

sagnarelli, olive oil, butter, portobello mushrooms, shiitake mushrooms, cremini mushrooms, garlic, thyme, white wine, vegetable stock, heavy cream, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/37736 (may not work)