Go Back
Creamy Brie Pasta Recipe
Ash Tyrrell

Creamy Brie Pasta Recipe

I still remember the night I made this creamy brie pasta for the first time. I had a half-eaten wheel of brie sitting in my fridge after a party, and I didn't want it to go to waste. I melted it into a sauce with garlic and milk, tossed in some pasta, and honestly, I couldn't believe how good it turned out
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Pasta 8 oz, any shape you like – the base of the dish, so pick a shape that holds sauce well, like penne or rotini
  • Brie cheese 8 oz, cut into small cubes – this is what makes the sauce so creamy and rich, so don't skip the rind, it adds flavor
  • Olive oil 2 tablespoons, divided – used for blistering the tomatoes and starting the sauce
  • Grape tomatoes 1½ cups, halved – they turn juicy and slightly sweet once blistered, adding brightness to the dish
  • Minced garlic 2 teaspoons – builds the savory backbone of the sauce, fresh garlic works best here
  • Lemon juice 2 tablespoons – balances the richness of the brie with a little acidity
  • Milk ½ cup – helps melt the brie into a smooth, pourable sauce
  • Salt ½ teaspoon, or to taste – enhances every flavor in the dish
  • Black pepper ½ teaspoon – adds a subtle warmth and depth
  • Nutritional yeast 2 tablespoons, optional – gives the sauce a cheesy, nutty boost and a little extra protein
  • Fresh spinach 1-2 cups – wilts right into the warm sauce for added color and nutrients
  • Fresh basil 1 tablespoon chopped, or 1 teaspoon dried – adds a fragrant, herby finish
  • Protein of choice 1 cup, optional – chicken, shrimp, or steak all work great if you want to bulk up the meal

Method
 

  1. Bring a large pot of salted water to a boil and cook your pasta according to the package directions. Once it's al dente, drain it and set it aside. I like to save a splash of the pasta water in case I need to loosen the sauce later.
  2. While the pasta boils, I chop my basil, slice the tomatoes in half, and cube the brie into small pieces. Having everything ready before you start the sauce makes the whole process feel so much smoother.
  3. In a large sauté pan, cook the tomatoes with one tablespoon of olive oil and a pinch of salt over medium-high heat for about 2-4 minutes. You want them just starting to blister and burst, not fully mushy. Remove them from the pan and set aside.
  4. Add the remaining olive oil to the same pan and lower the heat to medium. Toss in the brie, garlic, lemon juice, and a quarter cup of milk. Let it melt slowly for 4-5 minutes, stirring occasionally so it doesn't stick.
  5. Pour in the rest of the milk along with the salt and pepper. Whisk in the nutritional yeast if you're using it, and keep cooking for another 4-5 minutes until the brie is fully melted and the sauce thickens slightly.
  6. Take the pan off the heat and stir in the spinach right away. The residual heat wilts it perfectly without turning it mushy or overcooked.
  7. Add the cooked pasta and protein of choice into the sauce, mixing gently so everything gets coated. Then carefully fold in the blistered tomatoes, since they're delicate and can break apart easily.
  8. Top your pasta with freshly chopped basil and any extras you love, like cracked pepper or grated parmesan. Serve it warm and enjoy every creamy bite.

Notes

  • I always leave the rind on the brie because it deepens the flavor of the sauce instead of making it bland.
  • I try not to let the sauce sit too long before adding the pasta, since it thickens quickly once it's off the heat.
  • I've started leaving my tomatoes whole sometimes instead of halving them, since they burst so beautifully when they blister.
  • If I'm short on brie, I mix in a little goat cheese or camembert and honestly can't tell the difference.
  • I never chop my spinach too finely, since I like seeing the leaves wilt naturally into the sauce.