Leeks

Tricolour rotini with eggs and vegetables

Name: Tricolour rotini with eggs and vegetables
Prep time: 25 min
Cook time: 10 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 1 package of 350 g of tricolour rotini; 2 eggs; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 200 g of brie without crust; 12 yellow cherry tomatoe, sliced in half; 15 ml (1 tablespoon) of olive oil; 15 ml (1 tablespoon) of flour; 250 ml (1 cup) of milk

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Author: Les Cultures de chez nous

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Preparation 15

Baking 10

Portions 4

Freezing No

Ingredients Preparation

Ingredients

1 package of 350 g of tricolour rotini
2 eggs
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
200 g of brie without crust
12 yellow cherry tomatoe, sliced in half
15 ml (1 tablespoon) of olive oil
15 ml (1 tablespoon) of flour
250 ml (1 cup) of milk

Preparation

Side-by-side mode

In a casserole filled with salted boiling water, cook the pasta al dente. Drain and set aside.
In another casserole filled with water, set the eggs. Bring to a boil, then cook the eggs for 10 minutes. Remove the eggs from the water and rinse them under cold water. Peel and roughly chop the eggs.
In the same casserole that cooked the pasta, heat the oil over medium heat. Cook leeks for 2 to 3 minutes. Add flour and stir. Add the milk and bring to a boil over medium heat, stirring.
Add brie and stir until it melts.
Add tomatoes, eggs, pasta and, if desired, basil. Salt and pepper.