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 and set aside. Cut mushrooms and leek in 1/2” (1 cm) slices. Heat oil and sauté garlic and shallots for two minutes. Add mushrooms and leek; sauté for four to five minutes. Stir in cream and fresh herbs. Add pasta and mix well. Garnish with asiago and serve at once. Serves two.