Penne with Wild Mushrooms

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 teaspoon butter 
• 2 teaspoons sage fresh minced
• 0.8 cup half and half 
• 0.8 cup leek thinly sliced ( 1 large)
• 1 pound mushrooms wild coarsely chopped
• 1 tablespoon olive oil 
• 8 ounces penne pasta (tube-shaped uncooked
• 1 teaspoon salt 

Equipment

• bowl
• frying pan

Directions

1. Heat oil and butter in a large nonstick skillet over medium heat.
2. Add leek to pan; cook 2 minutes or until tender, stirring occasionally. Stir in sage; cook 30 seconds, stirring occasionally.
3. Add mushrooms; cook 10 minutes or until liquid evaporates, stirring occasionally.
4. Add half-and-half; cook until liquid is reduced to 6 tablespoons (about 2 minutes). Stir in salt and pepper.
5. Remove from heat; keep warm.
6. Cook pasta according to package directions, omitting salt and fat.
7. Drain.
8. Place in a large bowl.
9. Add mushroom mixture to pasta; toss gently to coat.