Pasta Primavera Dambach

• 1 leek
• 2 carrots
• Small head of broccoli
• 6 large brown mushrooms
• 2 tbs butter
• clove of garlic
• 1 cup vegetable stock
• 1/3 cup dry white wine
• 1/2 cup cream
• fresh pasta
• fresh parsley
• grated Parmesan regiano

1. Parboil broccoli florets and sliced carrots, drain and set aside. Reserve vegetable water to cook pasta.
2. Slice leek and saute in butter for about 5 minutes, add sliced mushrooms and cook for another 5 minutes. Deglaze pan with wine. Cook a few minutes. Add stock and chopped garlic. Cook a few minutes more. Add cream and cook about 10 minutes on medium heat until liquid is reduced.
3. Meanwhile cook pasta and drain. Add drained pasta to sauce mixture and toss.
4. Serve with chopped parsley and grated fresh cheese.

leek, carrots, head of broccoli, brown mushrooms, butter, clove of garlic, vegetable stock, white wine, cream, fresh pasta, parsley, parmesan regiano

Taken from www.epicurious.com/recipes/member/views/pasta-primavera-dambach-52252401 (may not work)