Mushroom and Leek Penne with Ricotta | Creamy Italian Pasta

Bring a large pot of plenty of lightly salted water to a boil. When boiling vigorously, add the dry penne and cook for 1 minute less than indicated on the package so it remains pleasantly 'al dente'. Before draining, ladle out at least 150 ml of the cooking water for the sauce.

Meanwhile, prepare the vegetables: clean the cremini mushrooms and cut them into neat wedges or thicker slices. Halve the leek lengthwise, rinse thoroughly between the layers, then slice into half-moons. Finely mince the garlic.

In a large, deep skillet, heat the extra virgin olive oil and butter over medium-high heat. Add the sliced cremini mushrooms and sauté until golden brown, about 4-5 minutes. Season with salt and pepper only at the end of sautéing so the mushrooms get a nicely browned crust rather than releasing liquid.