Leek and garlic pasta with Mont d’Or sauce
Ingredients
-
1 mini Mont d’Or Le Montagnon
-
400g of pasta
-
2 leeks
-
1 clove of garlic
-
20cl of liquid cream
-
A pinch of Salt
-
Pepper
Preparation
- Wash the leeks and cut them into thin slices.
- Peel the garlic clove, remove the seeds and chop.
- Sweat the garlic and leeks in a pan. Lightly season.
- Cook for 20 minutes on a low heat, stirring regularly.
- In a saucepan, pour the cream and the Mont d’Or (without the rind). Add pepper.
- Melt over low heat.
- Cook the pasta, drain it and add it to the leeks.
- Serve immediately with the sauce.
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