In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-low heat. Add the cleaned and sliced leeks, cooking them gently for about 5 minutes until they become soft and translucent.

Toss in your sliced mushrooms along with salt, dried thyme, 2 tablespoons of butter, and minced garlic. Cover the skillet and cook for 10-15 minutes.

Bring a large pot of salted water to a boil. Add the long pasta and cook until it's just under al dente, about 2 minutes less than the package instructions suggest. Reserve about 1 cup of pasta water, then drain the rest.

Add 1 cup of broth, ½ cup of white wine, and 1 teaspoon of Dijon mustard to the skillet. Increase the heat and bring it to a boil for 2 minutes.

Add the drained pasta to the skillet, tossing everything together. Incorporate a few tablespoons of reserved pasta water and ¼ cup of grated Parmesan cheese, stirring until the pasta is well coated.

Taste the dish and season with additional salt and freshly cracked pepper as needed. Serve immediately, garnished with more Parmesan if desired.