Leek and garlic pasta with Mont d'Or sauce

Leek and garlic pasta with Mont d’Or sauce

12 min
24 min
4 people

Ermitage cheese used : Mont d’Or

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  • Mont d'Or Le Montagnon 1 mini Mont d’Or Le Montagnon
  • pasta 400g of pasta
  • leeks 2 leeks
  • garlic 1 clove of garlic
  • cream 20cl of liquid cream
  • salt A pinch of Salt
  • pepper Pepper


  1. Wash the leeks and cut them into thin slices.
  2. Peel the garlic clove, remove the seeds and chop.
  3. Sweat the garlic and leeks in a pan. Lightly season.
  4. Cook for 20 minutes on a low heat, stirring regularly.
  5. In a saucepan, pour the cream and the Mont d’Or (without the rind). Add pepper.
  6. Melt over low heat.
  7. Cook the pasta, drain it and add it to the leeks.
  8. Serve immediately with the sauce.