Creamy mushroom, leek and pea pasta

NZ Woman's Weekly 17/5/2010

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An easy, quick and delicious mid-week meal, perfect for those cold winter nights.

2 tbsp	Olive oil
1	Onion, medium, finely chopped
4	Leeks, sliced
3 cloves	Garlic, finely chopped
400 g	Button mushrooms, sliced
¾ cup	White wine
½ tsp	Nutmeg, grated or 1/4 tsp ground nutmeg
250 g	Baby peas, frozen
½ cup	Cream
½ bunch	Chives, finely chopped
½ cup	Parsley, finely chopped
½ cup	Parmesan cheese, grated
300 g	Dried pasta noodles, such as fettuccine or pappardelle
1 to taste	Salt & freshly ground pepper

Heat the olive oil in a large, deep frying pan. Add the onion, leeks and garlic, cover and cook for 5 minutes until softened.
Remove lid, turn up heat, add mushrooms and cook for 5 minutes until golden.
Pour in white wine, add nutmeg and simmer for 5 minutes. Add the peas and cream, bring to a simmer for 3 minutes, then stir through the herbs and parmesan.
Meanwhile, cook pasta, drain and return to the pan. Pour in the sauce, toss together, season and serve.