Pasta in Camembert Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g camembert (s) or brie
- 200 ml milk
- 200 ml cream
- 100 ml wine
- 0.5 stick ½ leek
- 1 garlic clove (s), possibly more
- 1 teaspoon stock, grained
- some sugar
- Butter for frying
- salt and pepper
- 250 g pasta
- Salt water
Print Recipe
Pin Recipe Instructions
- Halve the leek, halve lengthways and cut into thin strips, sauté with butter. Cut the cheese into pieces, add and let melt.
- When the cheese has melted, deglaze with milk, wine and cream and let it simmer for a while. Squeeze in the garlic and season with pepper, salt, granulated broth and sugar.
- If the sauce is too runny, you can thicken it a little with a binding agent. Cook the pasta in salted water until al dente and serve with the sauce. A crunchy salad should be enough with it.
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