1-First, prepare the leeks by cutting off the root hairs and most of the green stems, which you can save for stock, then cut them lengthwise and slice them thinly. Rinse them thoroughly to remove any dirt and drain well.

2-Next, bring a large pot of salted water to a boil and cook the 12 ounces of your favorite pasta according to package instructions until al dente, then drain and rinse it.

3-In a large pan, heat the 2 tablespoons of olive oil over medium-high heat and sauté the sliced leeks for 2 minutes. Add the 1/2 pound of mushrooms, cut into halves or quarters, and the 3 pressed garlic cloves, then sauté uncovered, stirring often, for 8 minutes until the mushrooms are soft.

4-Stir in the 1/2 cup of reduced sodium chicken broth and 1 1/2 cups of heavy whipping cream, followed by the 2 tablespoons of chopped dill, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper. Simmer uncovered for 5 minutes until the sauce thickens slightly. Finally, serve the sauce over the cooked pasta and sprinkle with Parmesan cheese if you like.