Pasta Shells with Leeks and Mushrooms
450g/1lb pasta shells
2 tbsp olive oil
2 medium leeks, thickly sliced
225g/8oz mushrooms, sliced
1 garlic clove, crushed
150ml/¼ pint/scant ⅔ cup creme fraîche
salt and ground black pepper
chopped fresh parsley to garnish
1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions.
2 Meanwhile, heat the oil in a frying pan and add the leeks, mushrooms and garlic. Cook over a medium heat for about 5–10 minutes until the leeks are tender.
3 Reduce the heat, stir in the creme fraîche and season to taste with salt and pepper. Let it bubble and reduce a little.
4 Drain the pasta, add to the sauce and toss well. Serve immediately, garnished with parsley.