Pasta With Brie Food

FOREPLAY PASTA WITH BRIE, BASIL, AND GARLIC

Steps:

• Mix Brie cheese, plum tomatoes, basil, 1/2 cup olive oil, garlic, 1/2 teaspoon salt, and pepper in a bowl; cover bowl with plastic wrap and marinate for 2 hours.
• Bring a large pot of water to a boil; add 1 tablespoon olive oil and 2 teaspoons salt. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Add pasta to cheese-tomato mixture; toss. Sprinkle pasta with Parmesan cheese.

SPAGHETTI WITH BRIE, TOMATO, AND BASIL

Steps:

• In large Dutch oven or stock pot, combine tomatoes, garlic, and basil.
• Remove rind from Brie using a knife or a peeler. Once rind is removed, tear brie apart using your hands into small 1 inch pieces. Add brie to pot.
• Add olive oil, salt, and pepper. Stir to combine.
• Cover pot with lid and let marinate right on kitchen counter for about 5-6 hours. You don't want to put it in the fridge because the cheese will get too cold (assuming your home temperature is a fairly normal temp and not too hot. If it's above 80 in your home, I would put it in the fridge and then take out of fridge about 1 hour before using).
• If possible, stir once about 1/2 way through marinating time.
• When it's time to eat, boil salted water and cook pasta according to package directions. When cooked, drain pasta water and add pasta to Brie mixture. Stir thoroughly until cheese is melted.
• Serve with sprinkled Parmesan or Pecorino Romano, if desired.

BAKED BRIE PASTA

Steps:

• Preheat the oven to 350°F.
• Using a sharp knife, remove the top portion of the Brie, leaving the bottom and sides intact. Set it aside.
• In a 13x9" baking dish, toss together the tomatoes, olive oil and thyme. Push them to the sides of the dish. Place the wheel of Brie in the center.
• Bake until the rind has softened and the cheese is melted, about 35 minutes.
• While the cheese is baking, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set it aside.
• Remove the cheese from the oven and immediately stir it together with the tomatoes until combined. Stir in the pasta then serve.
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PASTA WITH BRIE, BASIL AND TOMATOES

Steps:

• Put tomatoes, garlic, brie, oil, vinegar, salt and pepper into a large bowl and toss gently to combine.
• Cover and set aside at room temperature to let marinate for 2 to 3 hours.
• Bring a large pot of salted water to a boil.
• Add penne and cook until al dente, about 10 minutes.
• Drain well and transfer hot pasta to bowl with tomato mixture.
• Add basil and toss gently to combine. Serve immediately.

PASTA WITH BRIE, MUSHROOMS, AND ARUGULA

Steps:

• Cook pasta as directed. Reserve 1/2 C of pasta water, drain pasta, return to pot.
• Heat oil in large skillet over medium-high heat. Add mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2-3 minutes.
• Add the wine, 1/2 t salt, and 1/4 t pepper and cook until the mushrooms begin to brown, 5-6 minutes and liquid is nearly gone.
• Toss the pasta with the brie and reserved water until pasta is coated.
• Stir in mushroom mixture and arugula. Serve while hot.

TOMATO BRIE PASTA

Steps:

• Cook linguine according to package directions; drain.
• Meanwhile, in a large bowl, combine oil, brie, tomatoes, basil, garlic, salt, and pepper; mix well.
• Add pasta and toss until well combined. Sprinkle with Parmesan cheese and serve warm.

PASTA WITH BRIE

Steps:

• Put water on to boil for pasta, then begin preparing other ingredients.
• Cook pasta according to package directions; drain and return to pan.
• Toss pasta with remaining ingredients and serve immediately.
• Season to taste at the table with salt and pepper, if desired.

BRIE, BACON AND BASIL PASTA

Steps:

• Bring a large pot of water to a boil and the cook the pasta according to the package directions. Reserve 1 cup of the pasta water before draining, then drain the pasta and set it aside.
• Place the bacon in a large cast iron skillet over medium heat and cook the bacon on both sides until brown and crispy. Remove the bacon from the skillet and set it to cool on a paper towel lined plate. Once the bacon is cool, break it into bite sized pieces.
• Add the thinly sliced onion into the cast iron skillet with the bacon grease and saute over medium high heat until the onions are caramelized, about 5 minutes. Add the garlic and toss for about 30 seconds until fragrant.
• Add the cubed brie into the cast iron skillet along with ½ cup of the reserved pasta water and a few squeezes of lemon juice. Stir constantly until the cheese is melted and then add the cooked pasta to the mixture and toss to combine. Add the bacon and basil and season with salt and pepper as needed. Serve immediately.

BRIE MAC AND CHEESE

Steps:

• Cook pasta according to package directions. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
• Add crackers, garlic powder, and a large pinch of salt and pepper to a food processor. Process until well minced.
• Add butter and pulse until well incorporated. Set aside.
• Add brie, white wine, heavy cream, Dijon mustard and a couple pinches of salt and pepper to a large pan.
• Heat over medium-low heat, stirring frequently, until the cheese is melted and creates a creamy sauce.
• Add cooked pasta and toss to coat evenly.
• Transfer to a buttered baking dish.
• Sprinkle cracker topping over the mac and cheese.
• Broil for 1-2 minutes on high or until the crackers crumbs start to turn a dark golden brown.
• Garnish with fresh chopped parsley and enjoy!

EASY CAPRESE BRIE PASTA

Steps:

• Bring a large pot of salted water to a boil.
• While the pasta is boiling, make the sauce. Heat the butter in a large skillet over medium heat and add the shallots and garlic. Cook, stirring continuously, until shallot is softened, about 3-4 minutes. Add the tomatoes, salt and red pepper flakes and cook an additional 4-5 minutes until tomatoes have softened.
• While the sauce is cooking, add the spaghetti to the water and cook until just al dente according to package directions, drain reserving 1 cup of the pasta water.
• Add the brie to the skillet along with 1/2 cup of the reserved pasta water (the pasta water will help the sauce cling to the pasta and will melt the brie.) Stir, stir, stir, gently melting the brie into the sauce.
• Add the pasta to the skillet and toss, toss, toss again until the sauce thickens and clings to the noodles. If the sauce is too thick, add a little of the reserved pasta water to thin.
• Remove from heat and add in the basil and balsamic vinegar. Stir, then serve!

PASTA WITH BRIE AND TOMATOES

Steps:

• Pour oil into a large bowl, and add garlic, tomatoes, cheese, basil and a grinding of fresh pepper. Cover with a dish towel and let marinate for at least an hour.
• Cook pasta in salted water according to package directions. Drain and add to the bowl. Toss everything with tongs until the cheese has just started to melt.
• Divide among bowls and serve at once. Twirl around your fork. Be very happy.

BRIE WITH PASTA

Steps:

• Start cooking pasta according to package. Set oven to 350 degrees.
• Cut the top of the brie rhind off with a pairing knife and discard. Place it in an non stick oven safe dish. I prefer a well seasoned cast iron skillet. Place in the oven and back for 15- 20 minutes or until it is bubbling and brown.
• While pasta is cooking, add olive oil, pasta, parsely, salt, pepper, garlic to a large bowl and whisk together.
• In a pan add ½ tbs of oil or butter and sautee mushrooms and onions until golden brown. Set aside. Add them to the pasta once the pasta is fully cooked.
• When pasta is fully cooked, toss in the olive oil mixture gently with mushrooms and onions.
• When brie is done, place pasta mushroom mix directly onto the melted cheese and carefully mix it evenly. Garnish with a bit more salt and parsely and serve!

BAKED BRIE PASTA

Steps:

• Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Using a paring knife, score a 1/4-inch border around the edges of the top of the Brie about 1/4-inch deep. Carefully slice off the top rind in one piece using a chef's knife and staying within the border to make a lid; set the top aside.
• Place the Brie in an 8-inch cast-iron skillet and top the center with the sun-dried tomatoes, wine, red pepper, garlic and 1/2 teaspoon salt. Cover with the reserved top rind. Bake just until the cheese is melted and bubbling, 18 to 20 minutes.
• Meanwhile, during the last 10 minutes of baking, cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water. Drain.
• Remove the top rind from the Brie. Sprinkle the basil over the melted cheese and gently stir to combine. Using tongs, gently toss a quarter of the pasta in the center of the melted cheese until coated and transfer to a plate. Repeat with the remaining 3 portions of pasta. If the cheese sauce thickens, stir in some pasta water, a tablespoon at a time.

BRIE PASTA

Steps:

• Boil a salted pot of water for the pasta and cook it al dente according to package directions. Important: you will need to reserve some of the pasta water, so don't drain it before step 3 of the recipe.
• Meanwhile, in a skillet, fry the pancetta over medium-high heat until crispy (about 8-10 minutes). Leave the fat in the pan.
• Reserve 1 cup of the hot pasta water (you won't use it all) prior to draining the pasta.
• Reduce the heat to medium and add the garlic to the skillet. Cook for about 30 seconds.
• Add the brie to the skillet, along with the lemon juice and about 1/4 cup of the hot pasta water. Toss, using two spoons, until the brie has melted and you've got a nice sauce.
• Take the skillet off the heat and add the spinach and drained pasta. Toss until the spinach has wilted. You may need to add another splash of the hot pasta water if you find it needs a little more liquid.
• Season with salt & pepper as needed and serve immediately.

PASTA WITH BRIE

Steps:

• cook pasta halfway through cooking add green beans in another pan cook onion chop tomatoes and cheese and mix with garlic, lemon and oil, season drain pasta, add onion and veg and mix until cheese starts melting

PASTA WITH TOMATO, SPINACH, BASIL, AND BRIE

Steps:

• Cook the pasta: Heat a large pot of salted water for making the pasta (1 tablespoon of salt for every 2 quarts of water). While the water is heating, prep the ingredients. Once water is boiling, add the pasta and cook until al dente (cooked through, but still a little firm to the bite).
• Heat brie with tomatoes, garlic, olive oil, lemon, in microwave: While the pasta is cooking, place the garlic, olive oil, chopped tomatoes, chunks of brie (make sure to cut away the white rind!), lemon zest, and lemon juice into a large, microwave safe bowl. Microwave for 2-3 minutes, or until the brie is melty and soft. (If you don't have a microwave, place the ingredients in a bowl and let sit for an hour or two, so the brie softens.)
• Toss cooked pasta with tomatoes and brie, add spinach and basil: Once the pasta is done, drain it and place it in the bowl with the cheese and tomatoes. Add the basil and baby spinach. Toss together so that the spinach, basil, cheese, and tomatoes are well dispersed through the pasta. Break up or smash any large pieces of cheese.
• Sprinkle with grated Parmesan cheese and freshly ground black pepper: and toss more to incorporate. Add more salt to taste.

BAKED PASTA WITH ARTICHOKES AND BRIE

Steps:

• Preheat the oven to 350 degrees F.
• Butter a casserole dish and set aside.
• In a large pot, cook the pasta according to package directions. Drain and place in a large bowl.
• Add the artichoke hearts, brie, heavy cream, 6 tablespoons of the butter, salt, pepper and mix well with the pasta.
• Transfer to the buttered dish.
• In a small bowl, melt the remaining butter in the microwave.
• Add the bread crumbs to the butter and stir.
• Using your fingers, scatter the bread crumb mixture over the top of the pasta.
• Place the pasta in the oven and bake for 30 minutes or until the top is golden and the cheese is melted.
• Remove from the oven and serve.