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.