Melt the butter in a saucepan. Sauté shallot and leek for about 5 min until translucent. Add the mushrooms and sauté for another 5 minutes. Add the tomato pieces and heat until hot. Season with thyme, salt and pepper. Simmer on low heat for about 20 min. In the meantime, cook the pasta in enough salted water until al dente. Stir from time to time. Drain and place in a warmed bowl for serving. Stir the whipped cream into the mushroom sauce, thicken to the desired consistency and remove from the heat. Pour over pasta form and mix well. Divide evenly among serving plates and garnish with freshly chopped chives.
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