Farfalle with Smoke meat, cauliflower puree, leek and parmesan

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  • 1 box of Farfalle
  • 450 g smoked meat to be chopped or sliced very thinly (or sausage)
  • 1 bag of cauliflower puree Épurée
  • 1 cup of cooking cream
  • 1 leek, diced
  • 1 liter of baby spinach
  • 2 cloves of chopped garlic
  • 1 Shallot
  • 2 green onion
  • 2 tablespoons chopped parsley
  • Parmesan shavings
  • ½ cup white wine
  • Olive oil
  • Salt and pepper


  1. Bring a large pot of salted water to a boil and cook the pasta as directed on the package. Al dente! Drain, drizzle with oil and set aside.
  2. In a large skillet, sweat leeks and smoked meat with olive oil
  3. Add shallots and garlic.  Season with salt and pepper.
  4. Deglaze with white wine and add cauliflower puree and cream. Reduce to desired consistency.
  5. Meanwhile, chop the green onions and chives.
  6. Add the pasta to the sauce before serving and add the spinach.
  7. Place the pasta on the plate and finish with the green onions, chives and parmesan.
  8. Enjoy your meal!

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