Boil pasta according to instructions on the package.

The mushrooms clean and RUB on a coarse grater or cut into small pieces.

Clean and grind the garlic.

Leeks in half lengthwise, thoroughly washed and shinkuem. Grate cheese. Turn on the oven at 225°C.

Fry the mushrooms in a large dry frying pan, stirring until the liquid evaporates. Then add a large bit of oil, garlic, leeks and sauté, stirring occasionally, until appetizing color. Spray on the pan the flour and continue to fry for another minute. Mixed thyme, cream cheese and sour cream and give out some time. Then combine it all with pasta, green peas and half of cheese. Sprinkle with salt and pepper to taste.

We spread the resulting mass in a ovenproof form, greased (size 20x30 cm or portions molds). On top sprinkle remaining cheese and breadcrumbs.

Bake in the middle of the oven until Browning, about 15 minutes.

Served with red wine and a salad of fresh vegetables.