Pasta with Leek and Mushrooms

300g pasta shells 

Sea salt and pepper 

6 tbsp olive oil 

2 medium leeks, trimmed and finely sliced 

2-3 tbsp crème fraiche (or sour cream) - or more to taste

1/2 lb mixed mushrooms

Italian parsley (garnish) 

Cook pasta shells. Meanwhile, heat olive oil in large skillet and add mushrooms, leeks and a little salt and pepper. Stir over high heat for 6-8 minutes until leeks are tender. 

Drain pasta and immediately toss with mushroom mix. Add crème fraiche/sour cream. Season with salt and pepper to taste and add parsley. Serve.