Made a lot of changes. Cooked the mushrooms and leeks separately, declazed with lemon juice and white wine. Let the mushrooms and leeks cook slowly for 15 minutes while the pasta water heated and the pasta cooked. Cooked the pasta in vegetable broth. Kept .5 cup of the pasta water, mixed the pasta with the veggies, and then added the pasta water and cooked it down. Added 1/2 cup cream cheese instead of ricotta because we don't like ricotta much. Would double leeks and mushrooms next time.
