Eva's cheese and leek pasta

Ingredients for 4 servings:

• 500 g pasta (fussilli, penne, short macaroni)
• 100 g cheese (Emmental), grated
• 1 stalk(s) leek, thick, or 2 small
• 1 pack of processed cheese with herbs
• 100 ml vegetable stock
• some salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Cook the pasta al dente according to the package instructions. Meanwhile, clean the leek and slice it into rings. Then fry it in a large pan or wok. When it becomes slightly translucent, add the stock and bring to a boil briefly. When it boils, add the cheese mixture and dissolve it in the sauce, stirring constantly. Let the sauce simmer until it thickens slightly. Season well with salt and pepper. Drain the pasta and immediately add it to the pan with the sauce and mix well. Finally, fold in the grated Emmental cheese. Fry everything for about 10 minutes, turning frequently. Serve on deep plates and add more seasoning if desired.