Spaghetti with Mushrooms, Goat Cheese and Rosemary

15 minutes to prepare
20 minutes to cook

5 servings

Ingredients:
1/4 cup extra virgin olive oil, divided
1 spring fresh rosemary
1 pound mushrooms, sliced
salt and freshly ground black pepper to taste
2 leeks, white part only, chopped
1/2 cup white wine
1/2 box Spaghetti
4 ounces goat cheese, crumbled
1/2 cup walnuts, toasted & chopped

SAUTE mushrooms and rosemary with half of the olive oil in a large skillet over high heat until golden brown. Season with salt and pepper. Transfer mushrooms to a plate and set aside. Discard rosemary.
ADD remaining olive oil to skillet and sauté leeks over medium heat for 2 minutes.
ADD wine and simmer until reduced by half. Return mushrooms to skillet. Remove from heat.
COOK pasta according to package directions. Drain, reserving 2 cups of pasta cooking water.
ADD pasta to sauce. Mix well.
STIR in goat cheese. Add some cooking water if sauce becomes too dry.
SPRINKLE with walnuts and serve.