A simple vegetarian pasta dish filled with fall vegetables.
Wash leeks well. Trim and cut in half lengthwise.
Season with salt and pepper. Combine mushroom, onion and leeks in 2 tablespoons of the olive oil and add the chopped basil.
Toss in a bowl. Grill slowly for about 10 minutes so outside is soft and middle is tender.
Chop vegetables in smaller pieces and set aside.
In a large skillet, sauté garlic about 1 minute in the rest of oil until soft.
Add wine, thyme and tomatoes and simmer for about 8 minutes until slightly thickened.
Add cream and grilled vegetables and simmer covered for about 7 minutes or until thickened.
Season with salt and freshly ground pepper.
Cook pasta in a large pot of boiling, salted water until tender.
Drain and toss with sauce. Serve with freshly grated Parmesan cheese