Creamy Brie Pasta Recipe (2024)

Looking for a new pasta dish to add to your collection. I think I have just the thing for you. This creamy brie pasta is so tasty. If I stand behind this recipe, which I do, then why has it failed me twice? I’ll tell you. It’s not the recipe’s fault. I can tell you it wasn’t even the chef’s fault. My dad, sarcastically, used to say, “It is always important to place the blame.” Now, I don’t want to blame my guests, but… OK – As a hostess, maybe I should know what my guests like or don’t like. I should really try to accommodate that. Do you want the stories? This is my mom’s recipe. We have always loved it as a family. I decided to make the recipe the first time I was cooking for my husband’s (back then it was boyfriend’s) parents. They graciously ate the food, saying it was delicious. It was later I found out my mother-in-law does not like tomatoes at all. I’m sure she just forced this down, although she would never tell me that. More recently I decided to make this recipe for my husband’s grandpa. I was telling him the original fail story. I knew I was safe with him because I knew he liked tomatoes. As I was serving it he said, “I like basically anything. The only think I can’t really pallet is garlic.” Oh my! My heart sunk. This pasta is littered in garlic. I love that about this pasta. He graciously ate and said he couldn’t taste the garlic. My husband and I later said there’s no way he couldn’t taste the garlic, but I obviously married into a very grace giving family. So, I didn’t serve it to the right audience, but I still love it. I believe in it. Do you like tomatoes? Do you like garlic? Do you like brie? Then this is the recipe for you! Another funny point is that the same evening, I served my future in-laws a Kahlua pie (yes, I’ll get you the recipe). They don’t drink alcohol. Oops. Lesson learned.

Creamy Brie Pasta (serves 4-6)

1/2-3/4 lb. ripe brie, rind removed (I use the 19.6 oz round, and once the rind is cut off it weighed 12 oz)

3 Tbsp olive oil

4 large ripe tomatoes, seeded and chopped

1/2 cup fresh basil, chopped

4-6 cloves garlic, peeled and minced

1/2 tsp crushed red pepper flakes

1/2 tsp salt

1 lb. linguine pasta (I like using fresh)

1/4 cup grated Romano or Parmesan cheese

Remove the rind from the brie and cut into small chunks (I do about 3/4 inch square). In a large bowl, combine brie, olive oil, tomatoes, basil, garlic, red pepper flakes and salt. Set aside at room temperature until soupy, about 1-2 hours. Cook the pasta according to the package directions. Drain pasta and add to the brie sauce. Add grated cheese. Toss and serve.