Heat 2 tablespoons of extra virgin olive oil in a heavy-based pan over medium-low heat. Add the washed and sliced leeks and sauté for about 5 minutes until soft and translucent.

Add 8 ounces of sliced mushrooms, 1 teaspoon of dried thyme, and a pinch of salt to the leeks. Stir in 2 tablespoons of butter and 2 minced garlic cloves. Cover and cook on low heat for 10 to 15 minutes.

Bring a large pot of salted water to a boil. Cook 8 ounces of long pasta until just under al dente, reserving about 2 cups of pasta water before draining.

Pour 1 cup of low-sodium broth and ½ cup of white wine into the vegetable mixture. Add 1 tablespoon of Dijon mustard and bring to a gentle boil, cooking for about 2 minutes.

Add the cooked pasta to the pan and toss everything together. Grate in ½ cup of fresh Parmesan cheese, mixing until creamy. Adjust sauce consistency with reserved pasta water if needed.

Remove from heat, taste and adjust seasoning if needed. Serve warm, garnished with extra Parmesan or cracked pepper.