Eggs and vegetables tricolour rotinis
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Ingredients
- 1 package of 350 g of tricolor rotinis
- 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 tomatoes sliced in halfs
- 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 pastas al dente. Drain and set aside.
- In another casserole filled with water, set eggs. Bring to a boil and cook eggs 10 minutes. Remove eggs from water and rince under cold water. Peel and roughly chop eggs.
- In the same casserole that cooked pastas, heat oil at medium heat. Cook leeks for 2 to 3 minutes. Add flour and stir. Add milk and bring to a boil at medium heat while stirring..
- Add brie and stir until it melts.
- Add tomatoes, eggs, pastas and, if desired, basil. Salt and pepper.
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