- 12 ounces penne pasta
- 1/2 c. leeks (white part only) or white onion, julienned
- 2 tablespoons olive oil
- 1 c. fresh mushrooms, sliced
- 1 tsp. garlic, minced
- 1 c. heavy cream
- 2 cups (8 oz.) sharp Cheddar cheese, shredded
- 1 c. (about 3 oz.) pepato cheese, grated
- 1/4 c. chives, chopped
- Salt to taste
Cook pasta according to package instructions, or until al dente. Rinse with warm water, drain and set aside.
Meanwhile, sauté leeks or onions in olive oil for 1 minute, until limp. Add mushrooms and garlic and continue sautéing for 3 minutes until mushrooms are tender. Add cream and bring to simmer. Reduce heat and add cheeses, stirring constantly, just until melted. Add chives and pasta; stir well.
Spoon into serving dish and, if desired, sprinkle with additional pepato cheese. Serve immediately.