White Wine And Mushroom Ragout With Sagnarelli - cooking recipe

Ingredients

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

Preparation

Cook pasta in boiling salted water until al dente. Drain and set aside.
Meanwhile, heat olive oil and butter in a saucepan over medium-high heat. Cook leek, mushrooms, garlic and thyme for 8 mins, stirring regularly.
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.
Add pasta and toss to combine. Serve with cracked black pepper and shaved Parmesan sprinkled on top.