Eggs and vegetables tricolor rotinis

Author: Les Cultures de chez nous
Rotinis tricolores aux oeufs et légumes
Preparation 15
Baking 10
Portions 4
Freezing No


  • 1 package of 350 gr of tricolor rotinis
  • 2 eggs
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 200 gr 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
  • Optional :
  • 30 ml (2 tablespoons) of fresh minced basil
LeeksFind our bag in yourlocal grocery store

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  • 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.

Chef's notes