Ingredients:

• 1 cup whole wheat pasta;
• 250 g. button mushrooms;
• 250 g Chanterelle mushrooms;
• 1 medium leek;
• 4 Tbsp extra-virgin olive oil;
• 5-6 cloves garlic, minced;
• 2 small shallots, minced;
• 1/2 cup (125 ml) cream;
• 1 tbsp (15 ml) each fresh thyme,
• tarragon,
• rosemary and
• sage;
• freshly grated asiago cheese

Method:
Cook pasta in a large pot of boiling salted water; set aside. Cut mushrooms and leek in 1/2” (1 cm) slices. For best effect, cut the leek diagonally. Heat oil in a large saucepan and sauté garlic and shallots for two minutes. Add mushrooms and leek; sauté for four to five minutes. Stir in cream and fresh herbs. Reduce by half. Add pasta and mix well. Garnish with asiago and serve at once. Serves two.