Veggie Cutlet with Leek Fondue & Farfalle

Trim the ends of the leek to keep only the white part, then thinly slice it. Place it in a colander and rinse thoroughly to remove any impurities.

In a pan, melt a knob of butter. Add the drained leeks and cook for 2 to 3 minutes over high heat, stirring.

Meanwhile, bring a pot of salted water to a boil and cook the pasta according to the package instructions. Drain once done and keep warm.

Lower the heat, then add the garlic and herb cheese. Mix, then cover and simmer for 7 to 8 minutes over low heat.

Meanwhile, melt a knob of butter in a second pan. Add the veggie cutlet and cook according to the package instructions, until golden. Alternatively, bake at 200°C (400°F) for 8 to 10 minutes.

Serve the pasta with the leek fondue and veggie cutlet on a plate. Adjust the seasoning to taste, it's ready!