Tricolour rotini with eggs and vegetables
15
10
4
No
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.
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