Leek, Mushroom, and Sundried Tomato Tortellini

Everybody always wonders what can be done with pasta without tomato (read: marinara) sauce. Here's a recipe you can try:

Leek, Mushroom, and Sundried Tomato Pasta

1/2 Cup mushrooms, chopped
2 Leeks, thinly sliced white part and a little bit of the green part before it becomes too tough.
2 Cloves garlic, chopped
1 Fork of julienned sundried tomatoes (I got these at trader joe's, not CSA unfortunately)
Salt
Pepper
Red chili flakes
2 Tbsp. olive oil
Any pasta you like, usually ones with grooves are better, like Fusili. I used 1 package of tortellini.

- Heat pan on medium heat. Add olive oil and sautee leeks and garlic for 3-4 minutes. Stir in the mushrooms, and add pepper to the mix. Do not add salt yet.
- After mushrooms look like they have begun to lose liquid, you can add salt to season. Also stir in the sundried tomatoes and chili flakes.
- After you have boiled the pasta to al dente, or however you like it, add it to the mixture with a bit of the pasta water and cook for 3-4 minutes.

Simple and tasty. Just how I like it. Also relatively healthy.