Pasta with Mushrooms and Roasted Garlic

2 tablespoons butter
2 tablespoons olive oil
1 (8-ounce) container sliced baby portobello mushrooms
1/2 cup chopped leek
1/4 cup dry white wine
1 tablespoon chopped roasted garlic
3 cups cooked fettuccine noodles
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Garnish: freshly grated Parmigiano-Reggiano cheese, fresh basil

1. In a large sauté pan, heat butter and olive oil over medium heat until butter is melted. Add mushrooms and leek; cook for 7 to 8 minutes. Add wine and roasted garlic; cook for 1 minute, stirring constantly. Add fettuccine, basil, salt, and pepper; toss gently to combine. Garnish with cheese and fresh basil, if desired.