What to do........

Have you ever been in the situation where due to circumstances where all you had to cook with was in your pantry or in the fridge? I think most people have found themselves in that situation - working late, lack of funds, forgotten the shops are closed due to a public holiday?
And its happened to me recently. I was left looking in the cupboard and found a pack of dried porcini, a leek in the fridge, some dried pasta, onion, garlic. Fair enough I did have meat in the freezer, but that would take too long to defrost.
So here is a Porcini & Leek pasta creation.

Ingredients:
1 pack (20g) dried porcini
200ml boiling water
1 leek
1/2 onion, finely sliced
30g butter
olive oil
1 clove garlic, finely chopped
200g pasta (I used fusilli)
salt
Pepper
2-3 fresh sage leaves
1/2 tbls dried thyme
Grated Parmisan to serve

Method:
Soak the porcini in the water for about 20min.<
Strain the liquid through some kitchen paper to catch all the impurities & reserve the liquid.
Thoroughly clean the porcini under running water to remove any grit.
Finely chop the porcini.
Melt half the butter & 1 tbls of the olive oil in a pan over a low heat.
Add the garlic & gently fry for about 2 minutes.
Add the porchini & fresh sage leaves.
Add the porchini liquid a tbls at a time stirring & letting it evaporate before adding the next spoonful, until all the liquid is used.
Cook the pasta as directed.
Meantime slice the leek into 1cm disks.
Heat the remaining butter & a little oil in a seperate pan.
Add the leek & onion & fry for 2 minutes.
Add the dried thyme & 2 tbls of boiling water & cook until the leeks & onion are tender but not mushy.
Add the leek & onion mixture to the porchini & season to taste.
Toss in the pasta.
Serve with grated parmisan.