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Coquillettes Pasta Gratin with Brie

  • 4 People
  • 55 minutes
  • Easy
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INGREDIENTS

  • 300 g Lustucru elbow macaroni

  • 400g raw milk Brie

  • 1 leek white

  • 150g button mushrooms

  • 1 small bunch of flat-leaf parsley

  • 60g butter

  • Oil

  • Salt and pepper

  • A glass of white wine

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Gratin de coquillettes au Brie

PREPARATION

Preparation: 15 min Cooking: 55 min

  1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain.

  2. Wash and thinly slice the button mushrooms and the leek white.

  3. Wash and chop the flat-leaf parsley. Preheat your oven to 190°C.

  4. In a large skillet, melt half the butter with 4 tablespoons of oil, cook the leek for 15 minutes covered, then add the chopped parsley and mushrooms, season with salt and pepper, and let cook for another good 10 minutes.

  5. Adjust seasoning with salt and pepper, add the wine, and let it evaporate for three minutes.

  6. Cut the Brie into small cubes.

  7. In a large bowl, mix the pasta, leek, mushrooms with parsley, and Brie.

  8. Pour into a baking dish and let brown for 20 minutes.