Thinly slice 2 leeks, 1 courgette and 100g of mushrooms. Put 300-400g of pasta on to boil. Heat pan over medium to high heat. Add some oil, heat and then add the leeks, courgettes and mushrooms - sauté. Add ¼ pint of white wine then simmer for 5 minutes. Stir in ½ pint of sour cream, 1tsp tarragon, salt and pepper. Bring to the boil and simmer until slightly thickened. Drain pasta. Put on to serving plates and cover in sauce……enjoy!
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