10 ounces angel hair pasta
5 tablespoons extra-virgin olive oil
1 large leek or two bunches scallions, chopped
4 garlic cloves, finely minced
1 (6-ounce) package sliced Portobello caps
1 tablespoon balsamic vinegar
Salt and freshly ground pepper to taste
Cook pasta cooked according to package directions. Transfer to large serving bowl; keep warm.
Meanwhile, heat oil in large skillet and saute the leek for about 2 minutes until softened. Add the garlic and saute for another 30 seconds. Add the mushrooms and saute, stirring frequently, until the mushrooms are wilted and the liquid has evaporated. Add the balsamic vinegar, stir well, and season with salt and pepper to taste.
Pour sauce over pasta, gently toss to combine and serve immediately.
Serves 4.