Main Course

Pasta with Leek Fondue and Gorgonzola

Name: Pasta with Leek Fondue and Gorgonzola
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 portions
Cuisine: Française
Ingredients: 400 g of pasta; 4 to 6 leeks (preferably small: they are more tender); Butter; 20 cl of heavy cream; 200 gr of gorgonzola (200 g); Salt; Pepper

Rediscover the leek with this pasta preparation and gorgonzola!

Guillaume | 07/02/2017 268 vues

0.8/5 (1 reviews)

20 min

Prep time

25 min

Cook time

Servings

Medium

Difficulty

45 min

Total time

Cocotte

Cooking method

Ingredients

400 g of pasta
4 to 6 leeks (preferably small: they are more tender)
Butter
20 cl of heavy cream
200 gr of gorgonzola (200 g)
Salt
Pepper

Instructions

1

Dice the leeks into thin slices, wash them and sauté them gently in butter in a sauté pan or a large enough dish to accommodate the pasta later.
2

Season with salt and pepper.
3

Add the gorgonzola in small pieces and the heavy cream.
4

Let everything melt slowly over very low heat.
5

Cook the pasta according to the time indicated on its packaging.
6

Drain the cooked pasta and mix it with the leek fondue (the leeks should be tender and the cheese and cream well melted).
7

Heat through for a few more minutes then serve.