1 large leeks, thinly sliced
200g sliced mushroooms
2 garlic cloves, finely chopped
1/4 cup chicken broth
3/4 cup sour cream
1 Tbsp chopped Dill or Parsley
Salt and Pepper
Parmesan to serve
150g cooked pasta
Saute leek for 2 minutes, add mushrooms and garlic and cook uncovered until mushrooms are soft. Stir in chicken broth and sour cream. Add dill and seasoning, cook another minute uncovered to allow to thicken slightly. Pour over pasta and top with grated parmesan.
