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14 minutes
4 peopleAbout this dish
A vegetarian cutlet with farfalle and a leek fondue, leeks cooked down in butter and finished with garlic and herb cheese spread. The cheese spread makes the leeks creamy without adding cream. Only the white part of the leek is used, which keeps the fondue tender and mild.
Ingredients
Preparation
Trim the ends of the leek to keep only the white part, then thinly slice it. Place it in a colander and rinse thoroughly to remove any impurities.
In a pan, melt a small piece of butter. Add the drained leeks and cook for 2 to 3 minutes over high heat, stirring.
Meanwhile, bring a pot of salted water to a boil and cook the pasta according to the package instructions. Drain once done and keep warm.
Lower the heat, then add the garlic and herb cheese. Mix, then cover and simmer for 7 to 8 minutes over low heat.
Meanwhile, melt a small piece of butter in a second pan. Add the veggie cutlet and cook according to the package instructions, until golden. Alternatively, bake at 200°C (400°F) for 8 to 10 minutes.
Serve the pasta with the leek fondue and veggie cutlet on a plate. Adjust the seasoning to taste, it's ready!
Tips
For a zero-waste meal, use the leek greens to make a soup! Rinse them well, then remove any damaged, dried or yellowed parts before adding them to a pot with the ingredients of your choice.
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