Savor the creamy, dreamy world of Brie pasta! Whether you’re craving a quick weeknight dinner or a decadent comfort food feast, these recipes transform simple ingredients into luxurious meals. From cozy classics to fresh, seasonal twists, there’s a perfect dish waiting to become your new favorite. Get ready to fall in love with every gooey, delicious bite—let’s dive into these must-try creations!
Creamy Brie and Mushroom Pasta
Savor the luxurious marriage of earthy mushrooms and velvety Brie in this elegant pasta dish that transforms simple ingredients into a sophisticated weeknight dinner. Silky sauce clings to each strand of pasta, offering a rich yet balanced flavor profile that feels both comforting and refined. This recipe delivers restaurant-quality results with minimal fuss, perfect for impressing guests or treating yourself to something special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 oz fettuccine pasta
– 2 tbsp unsalted butter (or olive oil for dairy-free option)
– 1 lb cremini mushrooms, sliced ¼-inch thick (substitute with wild mushrooms for deeper flavor)
– 4 cloves garlic, minced
– 1 cup heavy cream
– 8 oz Brie cheese, rind removed and cubed (chill briefly for easier cutting)
– ¼ cup grated Parmesan cheese
– 2 tbsp fresh parsley, chopped (plus extra for garnish)
– ½ tsp kosher salt
– ¼ tsp black pepper, freshly ground
– ¼ tsp red pepper flakes (optional, for subtle heat)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 oz fettuccine pasta to the boiling water and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, melt 2 tbsp unsalted butter in a large skillet over medium-high heat until foaming subsides.
4. Add 1 lb sliced cremini mushrooms to the skillet in a single layer, cooking undisturbed for 4 minutes to develop golden-brown sear.
5. Stir mushrooms and continue cooking for 3-4 minutes until tender and deeply browned, reducing heat if they begin to burn.
6. Add 4 cloves minced garlic to the skillet and cook for 45 seconds until fragrant but not browned.
7. Pour 1 cup heavy cream into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
8. Reduce heat to medium-low and simmer cream mixture for 3 minutes until slightly thickened.
9. Add 8 oz cubed Brie cheese to the skillet, stirring constantly for 2-3 minutes until completely melted and smooth.
10. Stir in ¼ cup grated Parmesan cheese until fully incorporated into the sauce.
11. Drain cooked pasta, reserving ½ cup pasta water.
12. Add drained pasta to the skillet with the sauce, tossing to coat thoroughly.
13. Gradually add reserved pasta water 2 tbsp at a time, tossing until sauce reaches desired consistency that coats the pasta.
14. Remove skillet from heat and stir in 2 tbsp chopped parsley, ½ tsp kosher salt, ¼ tsp black pepper, and optional ¼ tsp red pepper flakes.
15. Divide pasta among four bowls and garnish with additional chopped parsley.
Zesty garlic notes cut through the creamy richness, while the mushrooms provide meaty texture in every forkful. For an elegant presentation, serve in shallow bowls with a crisp white wine, or top with toasted breadcrumbs for contrasting crunch that elevates this already decadent dish.
Tomato and Brie Linguine
Yielded from the simplest of ingredients, this Tomato and Brie Linguine transforms humble components into a dish of sublime comfort. A silky, creamy sauce clings to each strand of pasta, where the tang of sun-ripened tomatoes meets the luxurious melt of rich brie. It’s an elegant yet effortless weeknight supper that feels like a celebration.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz dried linguine
– 2 tbsp extra-virgin olive oil, or any high-quality olive oil
– 4 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 8 oz brie cheese, rind removed and cut into ½-inch cubes
– ½ cup heavy cream
– ¼ cup fresh basil, thinly sliced, plus extra for garnish
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine to the boiling water and cook according to package directions until al dente, about 9-11 minutes.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
4. Add the minced garlic to the skillet and sauté until fragrant and just beginning to turn golden, about 1 minute, stirring constantly to prevent burning.
5. Pour the crushed tomatoes into the skillet, stir to combine with the garlic, and bring to a simmer.
6. Reduce the heat to medium-low and let the tomato sauce simmer gently for 10 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
7. Add the cubed brie and heavy cream to the skillet, stirring continuously until the brie is completely melted and the sauce is smooth and creamy, about 3-4 minutes.
8. Stir in the sliced basil, kosher salt, and black pepper until fully incorporated.
9. Drain the cooked linguine, reserving ½ cup of the pasta cooking water.
10. Add the drained linguine directly to the skillet with the sauce, tossing thoroughly to coat every strand.
11. If the sauce seems too thick, add the reserved pasta water 2 tablespoons at a time, tossing after each addition, until the desired consistency is reached.
12. Remove the skillet from the heat and divide the pasta among four warmed bowls.
Melted into a velvety embrace, the sauce offers a perfect balance of bright tomato acidity and the decadent, buttery notes of brie. Each forkful delivers a satisfyingly creamy texture that clings to the perfectly cooked pasta. For a delightful contrast, serve it alongside a crisp arugula salad dressed lightly with lemon vinaigrette.
Garlic Shrimp and Brie Fettuccine
While the allure of a rich, creamy pasta is undeniable, few dishes achieve the sophisticated balance of briny seafood and decadent cheese quite like this one. Imagine tender shrimp, sautéed until just pink, mingling with melted Brie in a garlic-infused cream sauce that clings perfectly to each strand of fettuccine. It’s a restaurant-worthy meal that comes together with surprising ease for a weeknight dinner or an elegant weekend gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried fettuccine
– 1 pound large shrimp, peeled and deveined
– 8 ounces Brie cheese, rind removed and cubed
– 1 cup heavy cream
– 4 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1/4 cup dry white wine, such as Sauvignon Blanc (optional, but adds brightness)
– 2 tablespoons olive oil
– 1/4 cup freshly grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/8 teaspoon red pepper flakes, adjust to desired heat level
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine to the boiling water and cook according to package directions until al dente, typically 10-12 minutes.
3. While the pasta cooks, pat the shrimp completely dry with paper towels to ensure a proper sear.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
5. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side, until opaque and lightly browned. Transfer the shrimp to a plate and set aside.
6. Reduce the skillet heat to medium and add the butter. Once melted, add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
7. Pour the white wine into the skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan, and let it simmer for 2 minutes to reduce slightly.
8. Pour the heavy cream into the skillet and bring the mixture to a gentle simmer, stirring occasionally.
9. Add the cubed Brie cheese to the simmering cream sauce, stirring constantly until the cheese is fully melted and the sauce is smooth, about 3-4 minutes.
10. Stir in the grated Parmesan cheese, kosher salt, and black pepper until fully incorporated.
11. Drain the cooked fettuccine, reserving 1/2 cup of the pasta cooking water.
12. Add the drained pasta and cooked shrimp to the skillet with the sauce, tossing everything together until the pasta is evenly coated. If the sauce seems too thick, add the reserved pasta water 1 tablespoon at a time until desired consistency is reached.
13. Remove the skillet from the heat and stir in the chopped fresh parsley.
14. Divide the pasta among serving bowls, ensuring each portion has plenty of shrimp and sauce.
Melted Brie creates an irresistibly velvety sauce that coats the fettuccine with a luxurious, slightly tangy richness, perfectly complementing the sweet, garlicky shrimp. For a stunning presentation, garnish with extra parsley and a sprinkle of red pepper flakes, or serve alongside a crisp green salad to cut through the creaminess.
Pesto Brie Pasta with Cherry Tomatoes
Glistening with vibrant green pesto and studded with bursts of sweet cherry tomatoes, this elegant pasta dish transforms simple ingredients into a luxurious weeknight feast. The creamy, melted Brie creates a luscious sauce that clings perfectly to every strand of pasta, offering a sophisticated yet comforting flavor profile that feels both indulgent and effortless to prepare.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz dried fettuccine pasta
– 1 pint cherry tomatoes, halved
– 8 oz Brie cheese, rind removed and torn into small pieces
– 1 cup prepared basil pesto
– 3 tbsp extra virgin olive oil, or any high-quality olive oil
– 2 cloves garlic, minced
– 1/4 tsp red pepper flakes, optional for a hint of heat
– Kosher salt, for seasoning pasta water
– Fresh basil leaves, for garnish
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the fettuccine to the boiling water and cook according to package directions until al dente, about 10-12 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
4. Add the halved cherry tomatoes to the skillet, cut-side down, and cook undisturbed for 4 minutes to develop a light char.
5. Stir in the minced garlic and optional red pepper flakes, cooking for 1 minute until fragrant but not browned.
6. Reduce the heat to low and add the torn Brie pieces to the skillet, stirring gently until the cheese begins to melt into a creamy consistency, about 3 minutes.
7. Drain the cooked pasta, reserving 1/2 cup of the starchy pasta water.
8. Immediately add the hot, drained pasta to the skillet with the tomato and Brie mixture.
9. Pour the pesto over the pasta and toss everything together vigorously, adding the reserved pasta water 2 tablespoons at a time until the sauce coats the pasta evenly.
10. Remove the skillet from heat and let the pasta rest for 2 minutes to allow the flavors to meld.
11. Divide the pasta among serving bowls and garnish with fresh basil leaves.
Lusciously creamy from the melted Brie and bright from the basil pesto, each forkful delivers a perfect balance of rich and fresh flavors. The cherry tomatoes offer juicy bursts that cut through the richness, while the al dente pasta provides a satisfying texture. For an elegant presentation, serve immediately in shallow bowls with a drizzle of high-quality olive oil and an extra sprinkle of red pepper flakes for those who enjoy a subtle kick.
Chicken and Brie Alfredo
Tender, golden chicken and creamy, melted Brie elevate a classic Alfredo into a luxurious weeknight dinner that feels both comforting and sophisticated. This Chicken and Brie Alfredo recipe transforms simple ingredients into a rich, velvety sauce that clings perfectly to fettuccine, offering a delightful twist on an Italian-American staple. It’s an elegant yet approachable dish that promises to impress with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tbsp olive oil, or any neutral oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 4 oz Brie cheese, rind removed and cubed
– ½ cup grated Parmesan cheese
– 12 oz fettuccine pasta
– Salt and black pepper, adjust to taste
– 2 tbsp unsalted butter
– Fresh parsley, chopped, for garnish (optional)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine to the boiling water and cook according to package directions until al dente, about 10–12 minutes, then drain and set aside.
3. While the pasta cooks, season the chicken pieces generously with salt and black pepper on all sides.
4. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes.
5. Add the chicken to the skillet in a single layer and cook undisturbed for 4–5 minutes until golden brown on one side.
6. Flip the chicken pieces and cook for another 4–5 minutes until cooked through and no longer pink in the center, then transfer to a plate.
7. Reduce the heat to medium and add the butter to the same skillet, letting it melt completely.
8. Add the minced garlic and sauté for 30–60 seconds until fragrant but not browned, stirring constantly to prevent burning.
9. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally, for 2–3 minutes until slightly thickened.
10. Add the cubed Brie and grated Parmesan cheese to the skillet, stirring continuously until the cheeses are fully melted and the sauce is smooth, about 2–3 minutes.
11. Return the cooked chicken and any accumulated juices to the skillet, stirring to coat evenly in the sauce and heat through for 1–2 minutes.
12. Add the drained fettuccine to the skillet, tossing gently with tongs until the pasta is well-coated in the sauce.
13. Garnish with chopped fresh parsley if desired and serve immediately.
Gloriously creamy, this dish boasts a velvety texture from the Brie that melds seamlessly with the savory Parmesan and tender chicken. The sauce clings luxuriously to each strand of fettuccine, offering a rich, indulgent flavor with subtle tangy notes from the cheese. For a creative twist, try serving it alongside a crisp arugula salad or topping it with toasted pine nuts for added crunch.
Brie Mac and Cheese
Unveiling a luxurious twist on a beloved classic, this Brie Mac and Cheese transforms simple comfort food into an elegant centerpiece. The creamy, nutty notes of Brie meld seamlessly with sharp cheddar, creating a sophisticated sauce that clings to every tender elbow macaroni. It’s a dish that promises to impress at any dinner gathering while remaining surprisingly approachable to prepare.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb elbow macaroni
– 4 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 3 cups whole milk, warmed to about 110°F
– 8 oz Brie cheese, rind removed and cubed
– 8 oz sharp cheddar cheese, shredded
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1/4 tsp ground nutmeg, optional for depth
– 1/2 cup panko breadcrumbs
– 2 tbsp olive oil
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the elbow macaroni to the boiling water and cook for 7-8 minutes, until al dente, then drain and set aside.
4. In a large saucepan over medium heat, melt the unsalted butter until it foams slightly.
5. Whisk in the all-purpose flour and cook for 2 minutes, stirring constantly to form a smooth roux without browning.
6. Gradually pour in the warmed whole milk, whisking continuously to prevent lumps, and bring to a gentle simmer.
7. Reduce the heat to low and stir in the cubed Brie cheese and shredded sharp cheddar until fully melted and the sauce is smooth, about 3-4 minutes.
8. Season the sauce with kosher salt, freshly ground black pepper, and ground nutmeg if using, then remove from heat.
9. Tip: For a silkier texture, strain the sauce through a fine-mesh sieve to remove any unmelted bits.
10. Combine the cooked elbow macaroni with the cheese sauce in the saucepan, tossing until evenly coated.
11. Transfer the mixture to the prepared baking dish and spread it into an even layer.
12. In a small bowl, mix the panko breadcrumbs with olive oil until the crumbs are lightly coated.
13. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
14. Tip: For extra crunch, toast the panko in a dry skillet over medium heat for 2 minutes before mixing with oil.
15. Bake in the preheated oven for 15-20 minutes, until the top is golden brown and the edges are bubbly.
16. Tip: Let the dish rest for 5 minutes after baking to allow the sauce to set slightly for easier serving.
17. Remove from the oven and let cool for 5 minutes before serving.
Accompanied by a crisp, golden crust, this Brie Mac and Cheese offers a velvety interior where the Brie’s mild funk balances the cheddar’s sharpness. Serve it alongside a simple arugula salad dressed in lemon vinaigrette to cut through the richness, or elevate it further with a drizzle of truffle oil for an indulgent touch.
Spinach and Brie Stuffed Shells
Luxuriously creamy and elegantly simple, these Spinach and Brie Stuffed Shells transform humble pasta into a sophisticated centerpiece. Imagine tender jumbo shells cradling a rich, melty filling of earthy spinach and decadent Brie, all baked under a blanket of golden, bubbling cheese. This dish is the epitome of comforting indulgence, perfect for a dinner party that impresses without overwhelming the host.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
- 24 jumbo pasta shells (about 12 oz, from a standard box)
- 1 tbsp olive oil (or any neutral oil)
- 10 oz fresh spinach, roughly chopped
- 3 cloves garlic, minced
- 8 oz Brie cheese, rind removed and cubed
- 1 cup whole milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp black pepper
- 24 oz jarred marinara sauce (or your favorite tomato-based sauce)
- 1 cup shredded mozzarella cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the jumbo pasta shells and cook for 9 minutes, stirring occasionally to prevent sticking, until al dente (they should be pliable but still firm).
- Drain the shells in a colander and rinse immediately under cold water to stop the cooking process; arrange them in a single layer on a baking sheet to cool. Tip: Rinsing prevents the shells from becoming gummy and makes them easier to handle for stuffing.
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add the minced garlic and sauté for 30 seconds, just until fragrant.
- Add the chopped spinach to the skillet and cook, stirring frequently, for 3-4 minutes until completely wilted and any excess liquid has evaporated.
- Transfer the spinach mixture to a large mixing bowl and let it cool for 5 minutes.
- To the bowl with the spinach, add the cubed Brie, ricotta, Parmesan, beaten egg, nutmeg, and black pepper.
- Gently fold all ingredients together until just combined, being careful not to overmix. Tip: A light hand here ensures the filling stays light and fluffy rather than dense.
- Spread 1 cup of the marinara sauce evenly over the bottom of a 9×13 inch baking dish.
- Using a spoon or a small cookie scoop, fill each cooled pasta shell with about 1 1/2 tablespoons of the spinach and Brie mixture.
- Arrange the stuffed shells in a single layer in the prepared baking dish.
- Pour the remaining marinara sauce evenly over the top of the stuffed shells.
- Sprinkle the shredded mozzarella cheese uniformly over the sauce.
- Cover the baking dish tightly with aluminum foil and bake on the center rack for 25 minutes.
- Remove the foil and continue baking for an additional 8-10 minutes, until the cheese is fully melted and the edges are bubbling. Tip: For a deeper golden top, broil for the final 1-2 minutes, watching closely to prevent burning.
- Let the dish rest for 10 minutes before serving to allow the filling to set.
- Garnish with fresh basil leaves if desired.
Outstandingly rich and velvety, the Brie melts into the ricotta, creating a luxuriously smooth filling that contrasts beautifully with the tender pasta. The subtle nutmeg and garlic elevate the earthy spinach, while the bubbly mozzarella top adds a delightful textural crunch. For a stunning presentation, serve alongside a crisp arugula salad with a lemon vinaigrette to cut through the richness.
Brie and Walnut Pasta Salad
Yielded by the union of creamy indulgence and earthy crunch, this Brie and Walnut Pasta Salad is a sophisticated yet approachable dish that elevates the humble pasta salad into a centerpiece-worthy creation. Perfect for spring gatherings or a light, elegant dinner, it marries the rich, buttery notes of Brie with the toasty depth of walnuts, all brought together with a bright, herbaceous dressing.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 12 oz farfalle pasta (or any short pasta)
– 8 oz Brie cheese, rind removed and cubed
– 1 cup walnuts, roughly chopped
– 1/2 cup extra virgin olive oil (or any neutral oil)
– 1/4 cup fresh lemon juice, from about 2 lemons
– 2 tbsp Dijon mustard
– 1/4 cup fresh parsley, finely chopped
– 1/4 cup fresh chives, thinly sliced
– 1 tsp kosher salt (adjust to taste)
– 1/2 tsp black pepper, freshly ground
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the farfalle pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (tender but firm to the bite).
3. While the pasta cooks, toast the walnuts in a dry skillet over medium heat for 3–5 minutes, shaking the pan frequently, until fragrant and lightly browned.
4. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, kosher salt, and black pepper until emulsified.
5. Drain the cooked pasta in a colander and rinse briefly under cold water to stop the cooking process.
6. Transfer the cooled pasta to a large mixing bowl and add the cubed Brie cheese, toasted walnuts, fresh parsley, and fresh chives.
7. Pour the dressing over the pasta mixture and toss gently with a spatula until evenly coated.
8. Let the salad rest at room temperature for 10 minutes to allow the flavors to meld.
9. Taste and adjust seasoning with additional salt or pepper if desired.
10. Serve immediately or refrigerate for up to 2 hours before serving for a chilled option.
Heavenly in its balance, this salad offers a creamy texture from the melted Brie that clings to each pasta bow, contrasted by the satisfying crunch of walnuts. The bright, tangy dressing cuts through the richness, making it a versatile dish that pairs beautifully with grilled chicken or stands alone as a refreshing main course on a warm day.
Bacon, Brie, and Pea Pasta
Fusing the creamy decadence of brie with the smoky allure of bacon, this pasta dish is an elegant yet approachable weeknight marvel. Tender peas add a pop of sweetness and vibrant color, creating a harmonious balance in every luxurious forkful.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz dried fettuccine (or any long pasta)
– 8 oz thick-cut bacon, diced
– 1 cup frozen peas, thawed
– 8 oz brie cheese, rind removed and cubed
– 1 cup heavy cream
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 1/4 tsp freshly ground black pepper
– 1/4 tsp salt, adjust as needed
Instructions
1. Fill a large pot with 4 quarts of water, add 1 tablespoon of salt, and bring to a rolling boil over high heat.
2. Add the fettuccine to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (firm to the bite).
3. While the pasta cooks, heat a large skillet over medium heat and add the diced bacon.
4. Cook the bacon for 6–8 minutes, stirring frequently, until it is crispy and has rendered its fat.
5. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the skillet.
6. Add the minced garlic to the skillet and sauté for 30–45 seconds, just until fragrant and lightly golden.
7. Pour the heavy cream into the skillet and bring it to a gentle simmer over medium-low heat.
8. Add the cubed brie and stir continuously for 2–3 minutes until the cheese is fully melted and the sauce is smooth.
9. Stir in the thawed peas and cook for 1–2 minutes until they are heated through and bright green.
10. Drain the cooked pasta, reserving 1/2 cup of the pasta water, and add the pasta directly to the skillet with the sauce.
11. Toss the pasta with the sauce over low heat for 1 minute, adding the reserved pasta water 2 tablespoons at a time if the sauce seems too thick.
12. Remove the skillet from the heat and stir in the grated Parmesan, unsalted butter, black pepper, and salt.
13. Gently fold in the crispy bacon, reserving a small handful for garnish if desired.
14. Divide the pasta among four warmed bowls and serve immediately.
Zesty with garlic and rich from the brie, this pasta boasts a velvety sauce that clings beautifully to each strand. For a creative twist, top it with a sprinkle of lemon zest or serve alongside a crisp arugula salad to cut through the creaminess.
Lemon Herb Brie Spaghetti
There’s something undeniably luxurious about a pasta dish that marries creamy, melty cheese with bright, aromatic herbs. Lemon Herb Brie Spaghetti elevates a simple weeknight staple into an elegant, restaurant-worthy meal, where the tang of lemon zest and the richness of brie create a perfectly balanced sauce that clings to every strand.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound spaghetti
– 8 ounces Brie cheese, rind removed and cubed (chill briefly for easier cubing)
– 3 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 lemon, zested and juiced (about 2 tablespoons juice)
– 1/4 cup fresh parsley, finely chopped
– 2 tablespoons fresh thyme leaves
– 1/4 teaspoon red pepper flakes, optional for a subtle heat
– Salt, to season the pasta water
– Freshly ground black pepper, for finishing
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the spaghetti and cook according to package directions until al dente, about 8–10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, melt the butter in a large skillet over medium-low heat.
4. Add the minced garlic and cook for 1–2 minutes until fragrant and just beginning to turn golden, stirring constantly to avoid burning.
5. Reduce the heat to low and add the cubed Brie, stirring gently until completely melted and smooth, about 3–4 minutes.
6. Stir in the lemon zest, lemon juice, parsley, thyme, and red pepper flakes (if using) until fully incorporated into the sauce.
7. Reserve 1/2 cup of the starchy pasta water, then drain the spaghetti.
8. Immediately add the hot, drained spaghetti to the skillet with the sauce.
9. Toss the pasta vigorously with the sauce, adding the reserved pasta water 1 tablespoon at a time until the sauce coats each strand evenly and has a silky consistency.
10. Season the finished dish with freshly ground black pepper to taste.
Velvety and rich, the sauce clings to the pasta with a luxurious texture, while the lemon cuts through the brie’s creaminess for a bright, herbaceous finish. Serve it immediately, perhaps with a simple arugula salad on the side, or garnish with extra thyme and a drizzle of high-quality olive oil for an added layer of flavor.
Brie and Sun-Dried Tomato Penne
This creamy pasta dish marries the rich, buttery notes of melted Brie with the tangy sweetness of sun-dried tomatoes, creating a luxurious yet approachable weeknight meal. The penne provides the perfect vehicle to capture every drop of the velvety sauce, making each bite a harmonious blend of textures and flavors.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz penne pasta
– 8 oz Brie cheese, rind removed and cubed (for smoother melting)
– 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 1/4 cup reserved pasta water
– 2 tbsp unsalted butter
– 1/4 cup fresh basil, chopped (plus extra for garnish)
– Salt and freshly ground black pepper, to taste
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente (firm to the bite).
3. While the pasta cooks, heat the unsalted butter in a large skillet over medium heat until melted and foamy.
4. Add the minced garlic to the skillet and sauté for 1–2 minutes, stirring constantly, until fragrant and lightly golden.
5. Stir in the sliced sun-dried tomatoes and cook for an additional 2 minutes to warm through and release their oils.
6. Pour the heavy cream into the skillet, increase the heat to medium-high, and bring the mixture to a gentle simmer.
7. Reduce the heat to low and gradually add the cubed Brie cheese, stirring continuously until fully melted and the sauce is smooth, about 3–4 minutes.
8. Before draining the pasta, reserve 1/4 cup of the starchy pasta water using a measuring cup or ladle.
9. Drain the cooked penne thoroughly and immediately add it to the skillet with the sauce.
10. Pour the reserved pasta water into the skillet and toss everything together for 1–2 minutes until the pasta is evenly coated and the sauce clings to each piece.
11. Remove the skillet from the heat and stir in the chopped fresh basil.
12. Season the dish with salt and freshly ground black pepper to taste, tossing once more to combine.
Flawlessly creamy and indulgent, this pasta boasts a velvety texture that clings to each tube of penne, while the sun-dried tomatoes offer a pleasant chew and bursts of tangy sweetness. For a delightful contrast, serve it alongside a crisp arugula salad dressed lightly with lemon vinaigrette, allowing the peppery greens to cut through the richness of the Brie.
Zucchini and Brie Spaghetti
Luminous strands of spaghetti twirl with ribbons of tender zucchini and pockets of melted Brie in this elegant yet approachable pasta dish. It’s a celebration of simple, fresh ingredients transformed into a creamy, satisfying meal perfect for a weeknight dinner or a casual gathering. The combination of sweet, sautéed zucchini and rich, oozy cheese creates a luxurious sauce that clings beautifully to each forkful.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces spaghetti
– 2 medium zucchinis, thinly sliced into half-moons (about 3 cups)
– 8 ounces Brie cheese, rind removed and cubed (or leave rind on for added texture)
– 3 tablespoons olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 1/4 cup fresh basil, chopped (plus extra for garnish)
– 1/4 teaspoon red pepper flakes (optional, for a subtle kick)
– Salt and black pepper, to taste
– 1/4 cup reserved pasta water
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti and cook according to package directions until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
4. Add the sliced zucchini to the skillet and sauté until tender and lightly golden, about 5-7 minutes, stirring occasionally.
5. Stir in the minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant, being careful not to burn the garlic.
6. Reduce the heat to low and add the cubed Brie to the skillet, stirring gently until the cheese melts into a creamy sauce, about 2-3 minutes.
7. Reserve 1/4 cup of the pasta water before draining the spaghetti.
8. Add the drained spaghetti directly to the skillet with the zucchini and Brie sauce.
9. Pour in the reserved pasta water and toss everything together until the pasta is evenly coated and the sauce is silky, about 1-2 minutes.
10. Remove from heat and stir in the chopped basil, then season with salt and black pepper to taste.
11. Divide the spaghetti among serving plates and garnish with extra basil if desired.
Melted Brie lends a velvety, indulgent texture that beautifully coats each strand of pasta, while the zucchini adds a fresh, slightly sweet contrast. For a creative twist, top with toasted pine nuts or a drizzle of high-quality olive oil just before serving to enhance the dish’s richness and depth.
Vegan Brie and Broccoli Pasta
Vegan Brie and Broccoli Pasta
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz dried pasta, such as penne or fusilli
– 1 large head broccoli, cut into small florets (about 4 cups)
– 2 tbsp olive oil, or any neutral oil
– 4 cloves garlic, minced
– 1 cup unsweetened almond milk
– 8 oz vegan brie, rind removed and cubed
– 1/4 cup nutritional yeast
– 1/2 tsp salt, adjust to taste
– 1/4 tsp black pepper, adjust to taste
– 1/4 tsp red pepper flakes, optional for heat
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the dried pasta to the boiling water and cook according to package directions until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
5. Add the broccoli florets to the skillet and cook for 5-7 minutes, stirring occasionally, until they are bright green and tender-crisp.
6. Pour the almond milk into the skillet and bring it to a gentle simmer over medium-low heat.
7. Add the cubed vegan brie to the skillet and stir continuously for 3-4 minutes until it melts completely into a smooth sauce.
8. Stir in the nutritional yeast, salt, black pepper, and red pepper flakes if using, until well combined.
9. Drain the cooked pasta, reserving 1/2 cup of the pasta water.
10. Add the drained pasta to the skillet with the sauce and toss to coat evenly, adding reserved pasta water a tablespoon at a time if needed to reach desired consistency.
11. Remove from heat and let sit for 2 minutes to allow flavors to meld.
Buttery and rich, this pasta boasts a velvety sauce that clings to each noodle, while the broccoli adds a fresh, crisp contrast. For a creative twist, top with toasted breadcrumbs or serve alongside a simple arugula salad dressed with lemon vinaigrette.
Four Cheese Brie Lasagna
Brimming with creamy indulgence, this Four Cheese Brie Lasagna transforms a classic comfort dish into an elegant centerpiece. Layers of tender pasta meld with a decadent blend of cheeses, including the star—velvety Brie—for a rich, sophisticated take that’s perfect for entertaining or a cozy night in. It’s a dish that promises to impress with every forkful, offering a harmonious balance of textures and flavors.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 12 lasagna noodles (no-boil variety for convenience)
– 1 tablespoon olive oil (or any neutral oil)
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 1 teaspoon dried oregano
– 1 teaspoon salt (adjust to taste)
– ½ teaspoon black pepper
– 15 ounces whole-milk ricotta cheese
– 1 large egg
– ¼ cup grated Parmesan cheese
– 8 ounces Brie cheese, rind removed and cubed
– 8 ounces shredded mozzarella cheese
– 8 ounces shredded fontina cheese
– Fresh basil leaves for garnish (optional)
Instructions
1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat for 1 minute until shimmering.
3. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Pour in the crushed tomatoes, oregano, salt, and black pepper, then simmer uncovered for 10 minutes, stirring occasionally, to thicken the sauce slightly.
6. In a medium bowl, combine the ricotta cheese, egg, and grated Parmesan cheese until smooth and well blended.
7. Spread a thin layer of the tomato sauce evenly over the bottom of the prepared baking dish.
8. Arrange 4 lasagna noodles in a single layer over the sauce, breaking them if needed to fit.
9. Spread half of the ricotta mixture evenly over the noodles using a spatula.
10. Sprinkle one-third of the cubed Brie, shredded mozzarella, and shredded fontina cheeses over the ricotta layer.
11. Spoon one-third of the remaining tomato sauce over the cheese layer.
12. Repeat the layers: noodles, remaining ricotta mixture, another third of the cheeses, and another third of the sauce.
13. Top with a final layer of noodles, the remaining sauce, and the remaining cheeses, ensuring the top is evenly covered.
14. Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
15. Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and golden brown on top.
16. Let the lasagna rest for 10 minutes before slicing to allow the layers to set properly.
17. Garnish with fresh basil leaves if desired before serving.
This lasagna emerges from the oven with a beautifully golden, bubbly crust that gives way to creamy, molten layers beneath. The Brie adds a luxurious, buttery note that complements the tangy tomatoes and savory cheeses, creating a rich yet balanced flavor profile. Try serving it alongside a crisp arugula salad dressed with lemon vinaigrette to cut through the richness, or pair it with a glass of Chardonnay for an elevated dining experience.
Artichoke and Brie Rigatoni
Perfectly balancing creamy indulgence with earthy sophistication, this Artichoke and Brie Rigatoni is a weeknight dinner transformed into a decadent affair. Tender pasta tubes cradle a luscious sauce where melted Brie meets briny artichoke hearts, finished with a bright lift of lemon and fresh herbs for a dish that feels both comforting and elegantly refined.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb rigatoni pasta
– 2 tbsp unsalted butter
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 1 (14 oz) can artichoke hearts in water, drained and quartered
– 8 oz Brie cheese, rind removed and cubed
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tbsp fresh lemon juice
– 1/4 cup fresh parsley, chopped
– Salt and black pepper (adjust to taste)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rigatoni to the boiling water and cook according to package directions until al dente, about 10-12 minutes, then drain and set aside.
3. While the pasta cooks, heat the butter and olive oil in a large skillet over medium heat until the butter melts and foams slightly.
4. Add the minced garlic to the skillet and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
5. Stir in the quartered artichoke hearts and cook for 3-4 minutes until lightly browned and heated through.
6. Reduce the heat to low and add the cubed Brie and heavy cream to the skillet, stirring gently until the Brie is fully melted and the sauce is smooth, about 3-5 minutes.
7. Tip: For a smoother sauce, ensure the Brie is at room temperature before cubing to help it melt evenly.
8. Stir in the grated Parmesan cheese until fully incorporated into the sauce.
9. Add the drained rigatoni to the skillet, tossing thoroughly to coat every piece with the creamy sauce.
10. Tip: Reserve 1/2 cup of pasta water before draining; you can add a splash to the sauce if it becomes too thick for easier tossing.
11. Remove the skillet from heat and stir in the fresh lemon juice and chopped parsley.
12. Season the dish with salt and black pepper to your preference, tasting as you go.
13. Tip: For enhanced flavor, let the finished pasta rest for 2-3 minutes off heat before serving to allow the sauce to cling better to the pasta.
14. Serve immediately while hot.
Now, this dish delights with its velvety texture that clings to each rigatoni tube, offering a rich, tangy flavor from the Brie artfully cut by the briny artichokes. For a creative twist, top it with toasted breadcrumbs or serve alongside a crisp arugula salad to balance the creaminess.
Conclusion
Deliciously versatile, these 33 Brie pasta recipes prove that creamy, dreamy dinners are just a few ingredients away. Whether you’re craving comfort or something elegant, there’s a dish here to inspire your next meal. We’d love to hear which recipe becomes your new favorite—leave a comment below! If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these cheesy delights. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
