Today’s pasta with leek confit and mushrooms was inspired by a wonderful leek confit that I saw over at The Wimpy Vegetarian back in January. I’ve made this confit several times, using it as the base for pizza and a toss for vegetables and rice – always resulting in a delightful dish. However, one of our favorite uses is tossing it with pasta. In this dish, mushrooms and sweet peppers are added to the confit during the last 10 minutes of simmering. The vegetables are then toss with pasta and topped with Pecorino Romano. The resulting dish is a delicious, hearty and healthy meal, a great dish for Meatless Monday, Tuesday, or Wednesday, or any day of the week.