Creamy Three-Mushroom Pasta

• 2 tablespoons extra-virgin olive oil
• 2 leeks, white and pale green parts only, halved lengthwise and sliced
• 2 medium shallots, finely chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 8 ounces shiitake mushrooms, stems discarded, caps sliced
• 8 ounces cremini mushrooms, stems trimmed, sliced
• 8 ounces oyster mushrooms, stems trimmed, cut into 1-inch pieces
• 2/3 cup dry white wine
• 10 ounce whole-wheat pappardelle
• 1/2 cup low-sodium chicken broth
• 1/4 cup mascarpone
• 1/4 cup chopped fresh parsley

1. Bring a pot of water to a boil. In a large nonstick skillet, warm oil over medium-high heat. Add leeks and shallots and sprinkle with 1/2 tsp. each salt and pepper; saute until tender, 5 minutes. Add mushrooms; saute until cooked down, 7 minutes. Pour in wine; simmer until reduced by half, 2 minutes. Remove skillet from heat.
2. Add 1 tsp. salt and pasta to boiling water. Stir and cook until pasta is al dente, 9 minutes or according to package directions. Reserve 1/2 cup cooking water; drain pasta.
3. Add pasta, cooking water, broth, mascarpone and parsley to skillet. Cook over medium-low heat, stirring, until liquid has reduced and pasta is well coated, 3 minutes. Season with additional salt and pepper, if desired.

extravirgin olive oil, leeks, shallots, salt, freshly ground black pepper, shiitake mushrooms, cremini mushrooms, oyster mushrooms, white wine, chicken broth, mascarpone, parsley

Taken from www.myrecipes.com/recipe/creamy-three-mushroom-pasta (may not work)