Ingredients
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
Preparation
Parboil broccoli florets and sliced carrots, drain and set aside. Reserve vegetable water to cook pasta. 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. Meanwhile cook pasta and drain. Add drained pasta to sauce mixture and toss. Serve with chopped parsley and grated fresh cheese.
