Recipe adapted from SwissMilk.
Contains: milk, wheat

Ingredients:

about 1 leek (1 1/4 – 1 1/2 cups), thinly sliced
1 tablespoon butter
1 tablespoon flour
50 ml (about 1/4 cup) white wine or vegetable broth
250 ml (about 1 cup) vegetable broth
1 cup frozen peas
1/2 cup fromage frais (or goat cheese) with herbs
salt and pepper, to taste
500 grams (about 1 lb.) penne
fresh basil, finely chopped
Sbrinz cheese (or parmesan cheese), grated

Instructions:

1. Melt the butter in a frying pan and add the chopped leeks. Cook for about 5 minutes over medium high heat, stirring frequently, until the leeks begin to soften and start to break apart.

2. Add the tablespoon of flour to the leeks and stir for about one minute until the leeks are evenly coated.

3. Add the white wine, vegetable broth and peas to the leek mixture. Bring it to a boil and then simmer for about 5-10 minutes until the peas are cooked. While this simmers, cook the pasta in a pot of boiling water, following the instructions on the package. Drain the pasta and return it to the pan.

4. Take the leek and broth mixture off the heat and stir in the fromage frais until incorporated. Add salt and pepper to taste.

5. Add the sauce to the hot pasta and stir until well-combined. Serve immediately topped with grated Sbrinz (or parmesan) and finely chopped basil.