Ribbon noodles with leek and cheese sauce

Name: Ribbon noodles with leek and cheese sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 40 g Hazelnut flakes; 350 g Leeks (leek); 1 Garlic clove; 100 g Breakfast bacon; 250 g ribbon noodles; 7-10 Tbsp Salt; 15 g Butter; 1-2 TEASPOONS Flour; 400 ml Milk; 1 TEASPOON Granulated vegetable broth (instant); 200 g Cream processed cheese; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

40 g Hazelnut flakes
350 g Leeks (leek)
1 Garlic clove
100 g Breakfast bacon
250 g ribbon noodles
7-10 Tbsp Salt
15 g Butter
1-2 TEASPOONS Flour
400 ml Milk
1 TEASPOON Granulated vegetable broth (instant)
200 g Cream processed cheese
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice

Directions

1
Fry the hazelnuts in a pan without fat until golden brown and remove them. Clean, wash and cut the leek into rings. Peel garlic and chop finely. Cut bacon into pieces and drain in a hot pan without fat. Take out and drain on kitchen paper.
2
Cook the pasta in boiling salted water for about 10 minutes. In the meantime add butter to the frying fat, fry leek and garlic in it. Dust with flour and sauté briefly. Deglaze with milk, stir in broth. Let simmer for about 10 minutes. Drain the pasta and let it drain. Take sauce from the stove and stir in processed cheese. Season sauce with salt, pepper and lemon juice. Arrange noodles and the leek-cheese sauce in bowls.
3
Let simmer for about 10 minutes. Drain the pasta and let it drain. Take sauce from the stove and stir in processed cheese. Season sauce with salt, pepper and lemon juice. Arrange noodles and the leek-cheese sauce in bowls. Sprinkle with crispy bacon and roasted hazelnut leaves