18 Creamy Brie Pasta Delicious Recipes

Dive into the world of creamy, dreamy brie pasta with our roundup of 18 irresistible recipes that promise to turn your ordinary dinner into a gourmet experience. Whether you’re craving quick weeknight comfort food or planning a cozy seasonal feast, these dishes are sure to delight. Get ready to swirl your fork into the velvety goodness of brie—your taste buds will thank you!

Brie and Mushroom Pasta

Cloudy mornings like these call for something comforting yet effortlessly elegant, a dish that feels like a warm hug but tastes like a gourmet treat. Brie and mushroom pasta is just that—a creamy, earthy delight that’s surprisingly simple to whip up.

Ingredients

• 8 oz of your favorite pasta
• 2 tbsp of olive oil
• a couple of cloves of garlic, minced
• 8 oz of mushrooms, sliced
• a splash of white wine (optional)
• 4 oz of Brie cheese, rind removed and cubed
• a handful of fresh parsley, chopped
• salt and pepper, just enough to season

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Toss in the sliced mushrooms and cook until they’re golden and have released their moisture, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
4. If using, add a splash of white wine to the skillet and let it simmer until mostly evaporated, about 1 minute.
5. Reduce the heat to low and stir in the cubed Brie until it melts into a creamy sauce. Tip: Removing the rind helps the cheese melt more smoothly.
6. Drain the pasta, reserving a cup of pasta water. Add the pasta to the skillet with the mushroom and Brie sauce, tossing to combine. If the sauce is too thick, add a little pasta water to loosen it.
7. Season with salt and pepper to taste, then sprinkle with chopped parsley before serving. Tip: Fresh parsley adds a bright contrast to the rich flavors.

Just like that, you’ve got a dish where the creamy Brie clings to each strand of pasta, punctuated by the earthy mushrooms. Serve it with a crisp green salad or a slice of crusty bread to soak up every last bit of sauce.

Garlic Butter Brie Pasta

Comfort comes in many forms, and today, it’s found in the creamy embrace of garlic butter brie pasta, a dish that feels like a warm hug on a cool evening. This recipe is a simple yet indulgent way to turn a regular weeknight into something a little more special.

Ingredients

• 8 oz of your favorite pasta (like fettuccine or penne)
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• a splash of heavy cream
• 8 oz brie cheese, rind removed and cubed
• a couple of fresh basil leaves, chopped
• salt, just a pinch

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve a cup of pasta water before draining; it’s gold for adjusting sauce consistency.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to let it burn.
3. Lower the heat to medium-low and add the heavy cream, stirring gently to combine with the butter and garlic. Let it warm through for about 2 minutes.
4. Add the cubed brie to the skillet, stirring continuously until the cheese is fully melted and the sauce is smooth, about 3-4 minutes. Tip: If the sauce seems too thick, loosen it with a bit of the reserved pasta water.
5. Drain the pasta and add it directly to the skillet with the sauce. Toss everything together until the pasta is evenly coated. Tip: For an extra flavor boost, finish with a sprinkle of chopped basil and a pinch of salt.

Zesty with garlic, rich from the brie, and perfectly creamy, this pasta is a delight to the senses. Serve it with a side of crusty bread to soak up every last bit of sauce, or top with a few extra basil leaves for a pop of color and freshness.

Brie and Spinach Pasta Bake

Lazy afternoons call for dishes that comfort as much as they delight, and this brie and spinach pasta bake is just that—a creamy, dreamy escape into flavor. It’s the kind of meal that feels like a hug, with its gooey cheese and tender pasta, perfect for those days when you need a little extra warmth.

Ingredients

• 8 ounces of penne pasta
• 2 cups of fresh spinach, roughly chopped
• 1 cup of brie cheese, cubed
• 1/2 cup of heavy cream
• 1/4 cup of grated parmesan cheese
• A splash of olive oil
• A pinch of salt and pepper
• A couple of garlic cloves, minced

Instructions

1. Preheat your oven to 375°F and grease a baking dish with a splash of olive oil.
2. Boil the penne pasta according to the package instructions until al dente, then drain and set aside.
3. In the same pot, heat another splash of olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
4. Add the roughly chopped spinach to the pot and cook until just wilted, stirring occasionally.
5. Reduce the heat to low and stir in the heavy cream, cubed brie, and grated parmesan until the cheeses melt into a smooth sauce.
6. Season the sauce with a pinch of salt and pepper, then toss in the cooked penne until evenly coated.
7. Transfer the pasta mixture to the greased baking dish and bake for 20 minutes, or until the top is golden and bubbly.
8. Let the bake sit for 5 minutes before serving to allow the sauce to thicken slightly.

You’ll love how the creamy brie melds with the earthy spinach, creating a pasta bake that’s rich yet balanced. Serve it straight from the oven with a crisp green salad for a meal that’s as satisfying to make as it is to eat.

Creamy Brie and Tomato Pasta

Sometimes, the simplest ingredients come together to create something unexpectedly comforting. This creamy brie and tomato pasta is one of those dishes that feels like a warm hug on a quiet evening.

Ingredients

• 8 oz of your favorite pasta
• A couple of tablespoons of olive oil
• 2 cloves of garlic, minced
• A pinch of red pepper flakes
• 1 cup of cherry tomatoes, halved
• 4 oz of brie cheese, rind removed and cubed
• A splash of heavy cream
• A handful of fresh basil leaves, torn
• Salt, just enough to season

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve a cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and a pinch of red pepper flakes, sautéing until fragrant, about 1 minute.
3. Add the cherry tomatoes to the skillet and cook until they start to soften and release their juices, about 3 minutes. Tip: Don’t stir too much; let the tomatoes get a bit charred for extra flavor.
4. Lower the heat and add the cubed brie to the skillet, stirring gently until the cheese starts to melt into the tomatoes.
5. Pour in a splash of heavy cream and stir to combine, creating a creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water to loosen it up.
6. Add the drained pasta to the skillet, tossing to coat evenly in the sauce. Tip: Use tongs for easy mixing and to ensure every strand gets coated.
7. Finish by tossing in the torn basil leaves and giving everything one final gentle stir. Tip: Adding the basil at the end preserves its bright color and fresh flavor.
8. Serve immediately, garnished with extra basil if desired.

Finished with a silky sauce that clings to each strand of pasta, this dish balances the richness of brie with the acidity of tomatoes beautifully. Try serving it with a crisp white wine for an effortless yet elegant meal.

Brie and Bacon Pasta

Remembering the first time I stumbled upon this dish, it felt like uncovering a hidden gem in the vast world of comfort foods. The creamy brie and crispy bacon come together in a dance of flavors that’s both indulgent and surprisingly simple to recreate at home.

Ingredients

• 8 oz of your favorite pasta (I’m partial to fusilli for its twists)
• 6 slices of thick-cut bacon, chopped into bite-sized pieces
• 8 oz brie cheese, rind removed and cubed
• 2 cloves of garlic, minced
• A splash of heavy cream (about 1/4 cup)
• A couple of fresh basil leaves, torn
• Salt and freshly ground black pepper, just a pinch of each

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium heat and add the chopped bacon. Cook until crispy, about 5-7 minutes, then transfer to a paper towel-lined plate.
3. In the same skillet, lower the heat to medium-low and add the minced garlic. Sauté for about 30 seconds until fragrant.
4. Add the cubed brie and splash of heavy cream to the skillet. Stir continuously until the brie melts into a smooth sauce, about 3 minutes.
5. Toss the drained pasta into the skillet with the brie sauce, adding a bit of the reserved pasta water if needed to loosen the sauce.
6. Fold in the crispy bacon and torn basil leaves, then season with a pinch of salt and black pepper.

Unbelievably creamy with pockets of salty bacon and a hint of garlic, this pasta is a testament to the magic of simple ingredients. Serve it straight from the skillet for a rustic touch, or plate it with a drizzle of olive oil and extra basil for a more polished presentation.

Brie and Chicken Pasta Alfredo

Beneath the soft glow of the kitchen light, there’s something deeply comforting about melding creamy Brie with tender chicken and pasta, a dish that feels like a warm embrace on a quiet evening.

Ingredients

• a couple of boneless, skinless chicken breasts
• 8 oz of your favorite pasta
• 1 cup of heavy cream
• a splash of olive oil
• 2 cloves of garlic, minced
• 4 oz of Brie cheese, rind removed and cubed
• a pinch of salt and freshly ground black pepper
• a handful of fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let rest for a few minutes before slicing into strips.
3. In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it.
4. Pour in the heavy cream and bring to a gentle simmer. Add the cubed Brie cheese, stirring continuously until the cheese is fully melted and the sauce is smooth.
5. Drain the pasta and add it to the skillet with the Alfredo sauce, tossing to coat evenly. Fold in the sliced chicken and half of the chopped parsley.
6. Serve immediately, garnished with the remaining parsley. Just like that, you’ve got a dish where the creamy richness of Brie meets the hearty comfort of chicken and pasta, perfect for those nights when you crave something indulgent yet simple.

Brie and Asparagus Pasta

Venturing into the kitchen on a quiet evening, I found myself craving something that blends the richness of cheese with the freshness of spring. This dish, a harmonious mix of creamy brie and crisp asparagus tossed with pasta, became my solace.

Ingredients

• 8 oz of your favorite pasta (I used fusilli for its twists)
• A bunch of asparagus, trimmed and cut into 1-inch pieces
• 4 oz brie cheese, rind removed and cubed
• 2 tbsp olive oil
• A couple of garlic cloves, minced
• A splash of heavy cream
• Salt and freshly ground black pepper, just enough to season
• A handful of grated parmesan for serving

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the asparagus pieces to the skillet. Cook for 3-4 minutes, stirring occasionally, until they’re bright green and slightly tender.
4. Reduce the heat to low. Stir in the cubed brie and a splash of heavy cream. Keep stirring until the brie melts into a creamy sauce, about 2 minutes.
5. Drain the pasta, reserving a cup of pasta water. Add the pasta to the skillet with the asparagus and brie sauce. Toss everything together, adding a little pasta water if needed to loosen the sauce.
6. Season with salt and freshly ground black pepper to taste. Serve immediately, sprinkled with grated parmesan.

The texture is a delightful contrast between the al dente pasta and the creamy, melty brie, while the asparagus adds a crisp freshness. Try serving it with a glass of chilled white wine for a perfect spring evening meal.

Brie and Sun-Dried Tomato Pasta

Just like the quiet moments before the sun fully rises, this dish brings a gentle warmth to your table, blending creamy brie with the tangy sweetness of sun-dried tomatoes in a comforting pasta embrace.

Ingredients

• 8 oz of your favorite pasta (like penne or fusilli)
• A good glug of olive oil (about 2 tbsp)
• A couple of garlic cloves, minced
• A handful of sun-dried tomatoes, chopped
• A splash of heavy cream (about 1/4 cup)
• 4 oz brie cheese, rind removed and cubed
• A pinch of salt and freshly ground black pepper
• A small bunch of fresh basil, torn

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, about 8-10 minutes. Reserve a cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant.
3. Toss in the sun-dried tomatoes and cook for another minute, stirring occasionally to let their flavors meld with the garlic.
4. Lower the heat to medium-low and pour in the heavy cream, stirring gently. Add the cubed brie and stir until it melts into a creamy sauce, about 2-3 minutes. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
5. Season the sauce with a pinch of salt and freshly ground black pepper, then add the drained pasta to the skillet. Toss everything together until the pasta is evenly coated with the sauce.
6. Garnish with torn fresh basil before serving. For an extra touch of elegance, serve with a drizzle of olive oil and a sprinkle of red pepper flakes.

Every bite of this pasta is a delightful mix of creamy and tangy, with the brie melting into the sauce to create a velvety texture that clings to each noodle. The sun-dried tomatoes add a chewy sweetness, making this dish a perfect balance of flavors. Try serving it with a crisp white wine and a side of garlic bread for a simple yet sophisticated meal.

Brie and Walnut Pasta

Zestfully, let’s dive into a dish that wraps you in warmth, a simple yet elegant Brie and Walnut Pasta that feels like a hug on a plate. It’s the kind of meal that turns an ordinary evening into something a little more special, with its creamy textures and nutty crunch.

Ingredients

• 8 oz of your favorite pasta
• A generous cup of Brie, cubed
• A handful of walnuts, roughly chopped
• A couple of tablespoons of olive oil
• A splash of heavy cream
• A pinch of salt and freshly ground black pepper
• A sprinkle of fresh thyme leaves

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the chopped walnuts and toast them for about 2-3 minutes, until they’re fragrant and slightly golden. Tip: Keep an eye on them to prevent burning.
3. Drain the pasta, reserving a cup of the pasta water. Return the pasta to the pot.
4. Add the cubed Brie, toasted walnuts, a splash of heavy cream, and a pinch of salt and pepper to the pasta. Stir gently over low heat until the Brie melts into a creamy sauce, about 2-3 minutes. Tip: If the sauce is too thick, add a little reserved pasta water to loosen it.
5. Finish with a sprinkle of fresh thyme leaves for a burst of flavor. Tip: Thyme adds a lovely aromatic touch, but feel free to experiment with other herbs like rosemary or sage.

Finally, this pasta dish is a delightful play of textures—creamy Brie clinging to each strand, with the walnuts offering a satisfying crunch. Serve it in warm bowls with a side of crusty bread to soak up every last bit of sauce, and watch as it becomes a quick favorite.

Brie and Pear Pasta Salad

Sometimes, the simplest combinations bring the most comfort, like this Brie and Pear Pasta Salad that whispers of late summer afternoons and the joy of uncomplicated meals.

Ingredients

• a couple of cups of fusilli pasta
• a splash of olive oil
• a handful of baby arugula
• one ripe pear, thinly sliced
• a few ounces of Brie cheese, cubed
• a drizzle of honey
• a sprinkle of chopped walnuts
• a pinch of salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. Drain the pasta and toss it with a splash of olive oil to keep it from clumping. Let it cool slightly.
4. In a large bowl, combine the cooled pasta with a handful of baby arugula, the thinly sliced pear, and cubed Brie cheese.
5. Drizzle with honey and sprinkle with chopped walnuts, then season with a pinch of salt and freshly ground black pepper. Tip: The honey balances the peppery arugula and creamy Brie beautifully.
6. Gently toss everything together until well combined. Tip: For the best flavor, let the salad sit for about 10 minutes before serving to allow the flavors to meld.

Light and refreshing, this salad offers a delightful contrast of textures—creamy Brie, crisp pear, and tender pasta. Serve it on a platter for a shared meal or pack it for a picnic to enjoy under the open sky.

Brie and Broccoli Pasta

Remembering the quiet evenings when the kitchen feels like a sanctuary, this Brie and Broccoli Pasta emerges as a comforting embrace, blending creamy textures with the fresh, green crunch of broccoli.

Ingredients

• 8 ounces of your favorite pasta (like penne or fusilli)
• 2 cups of fresh broccoli florets
• 4 ounces of Brie cheese, rind removed and cubed
• 2 tablespoons of unsalted butter
• 1 clove of garlic, minced
• a splash of heavy cream
• a pinch of salt and freshly ground black pepper
• a sprinkle of grated Parmesan cheese for serving

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the broccoli florets to the skillet with a pinch of salt. Cook, stirring occasionally, for about 5 minutes until the broccoli is bright green and tender-crisp.
4. Drain the pasta, reserving a cup of the pasta water. Tip: The starchy pasta water helps to create a silky sauce.
5. Reduce the skillet heat to low. Add the drained pasta to the skillet with the broccoli. Toss to combine.
6. Add the cubed Brie and a splash of heavy cream to the skillet. Stir gently until the Brie melts into a creamy sauce, about 2-3 minutes. If the sauce is too thick, add a little reserved pasta water to loosen it.
7. Season with freshly ground black pepper to taste. Tip: Brie is naturally rich, so go easy on the salt.
8. Serve immediately, sprinkled with grated Parmesan cheese. Tip: For an extra touch of elegance, garnish with a few fresh basil leaves.

Out of the skillet, this dish presents a harmonious blend of creamy Brie and vibrant broccoli, each forkful offering a comforting yet sophisticated flavor profile. Perfect for a quiet dinner or to impress with minimal effort, it’s a testament to the beauty of simple ingredients coming together.

Brie and Ham Pasta

As the morning light filters through the kitchen window, there’s something comforting about the thought of melty brie and savory ham coming together in a simple pasta dish. It’s the kind of meal that feels like a warm hug, perfect for those days when you crave something indulgent yet effortless.

Ingredients

• 8 oz of your favorite pasta
• a couple of slices of ham, diced
• a small wheel of brie, rind removed and cubed
• a splash of heavy cream
• a handful of fresh spinach
• a drizzle of olive oil
• a pinch of salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat a drizzle of olive oil in a large skillet over medium heat. Add the diced ham and cook until slightly crispy, about 3-4 minutes.
3. Reduce the heat to low and add the cubed brie to the skillet. Stir gently until the brie starts to melt, about 2 minutes.
4. Pour in a splash of heavy cream, stirring continuously to create a smooth sauce. Tip: If the sauce seems too thick, add a tablespoon of pasta water to thin it out.
5. Add the fresh spinach to the skillet, stirring until just wilted, about 1 minute. Season with a pinch of salt and pepper.
6. Drain the pasta, reserving a cup of pasta water. Add the pasta to the skillet, tossing to coat evenly with the sauce. Tip: If needed, use the reserved pasta water to adjust the sauce consistency.
7. Serve immediately, garnished with an extra grind of black pepper. Tip: For an extra touch of elegance, top with a few thin slices of brie and a sprinkle of chopped parsley.

Silky strands of pasta enveloped in a creamy brie sauce, with pockets of salty ham and tender spinach, make every bite a delightful contrast of textures and flavors. Consider serving it with a crisp green salad or a glass of chilled white wine to round out the meal.

Brie and Leek Pasta

Sometimes, the simplest ingredients come together to create something unexpectedly comforting. This Brie and Leek Pasta is one of those dishes that feels like a warm hug on a chilly evening, with its creamy texture and subtle, sweet flavors.

Ingredients

• 8 oz of your favorite pasta
• 2 leeks, thinly sliced (just the white and light green parts)
• 1 tbsp of butter
• A splash of olive oil
• 4 oz of Brie cheese, rind removed and cubed
• 1/2 cup of heavy cream
• A pinch of salt and freshly ground black pepper
• A handful of fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve a cup of pasta water before draining.
2. While the pasta cooks, heat the butter and olive oil in a large skillet over medium heat. Add the sliced leeks and a pinch of salt, cooking until they’re soft and slightly caramelized, about 5 minutes.
3. Lower the heat to medium-low and add the cubed Brie to the skillet. Stir gently until the cheese starts to melt.
4. Pour in the heavy cream, stirring continuously until the sauce becomes smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
5. Add the drained pasta to the skillet, tossing gently to coat it evenly with the sauce. Season with freshly ground black pepper to taste.
6. Garnish with chopped parsley before serving.

This dish is wonderfully creamy with a delicate sweetness from the leeks, balanced by the richness of the Brie. Try serving it with a crisp white wine and a side of roasted vegetables for a complete meal that’s as satisfying as it is simple.

Brie and Pumpkin Pasta

Now, as the light fades softly outside, let’s turn our attention to a dish that wraps the comfort of autumn in every bite. This Brie and Pumpkin Pasta is a gentle hug on a plate, blending creamy, dreamy textures with the earthy sweetness of pumpkin.

Ingredients

• 8 oz of your favorite pasta
• a couple of tablespoons of olive oil
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• a cup of pumpkin puree
• a splash of heavy cream
• 4 oz of Brie cheese, rind removed and cubed
• a pinch of nutmeg
• salt and pepper, just enough to season
• a handful of fresh sage leaves

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 3-4 minutes.
3. Stir in the pumpkin puree and heavy cream, warming through for about 2 minutes. Tip: Keep the heat low to prevent the cream from separating.
4. Add the cubed Brie to the skillet, stirring gently until melted and smooth. Sprinkle in the nutmeg, salt, and pepper to taste.
5. Drain the pasta, reserving a cup of pasta water. Toss the pasta with the pumpkin-Brie sauce, adding a splash of pasta water if needed to loosen the sauce.
6. In a small pan, fry the sage leaves in a bit of olive oil until crisp, about 30 seconds per side. Tip: They’ll add a lovely crunch and aroma to the dish.
7. Serve the pasta topped with the crispy sage leaves. Tip: For an extra touch of warmth, garnish with a light drizzle of olive oil and a crack of black pepper.

Oh, the first forkful is a revelation—silky pasta cloaked in a velvety sauce, with the Brie lending a subtle tang against the pumpkin’s sweetness. Try serving it in shallow bowls with a side of crusty bread to sop up every last bit of sauce.

Brie and Shrimp Pasta

Kind of like those quiet Sunday evenings when the kitchen feels like a sanctuary, this Brie and Shrimp Pasta is a gentle embrace of creamy and briny flavors, a dish that whispers comfort with every forkful.

Ingredients

• 8 oz of your favorite pasta
• a couple of tablespoons of olive oil
• 1 pound of shrimp, peeled and deveined
• a splash of white wine
• 2 cloves of garlic, minced
• a handful of cherry tomatoes, halved
• 4 oz of Brie cheese, rind removed and cubed
• a sprinkle of salt and freshly ground black pepper
• a few leaves of fresh basil, torn

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, about 8-10 minutes. Reserve a cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add a splash of white wine to deglaze, scraping up any browned bits. Tip: This adds depth to the sauce.
4. Add minced garlic and cherry tomatoes to the skillet, cooking until the tomatoes soften, about 3 minutes.
5. Reduce heat to low and stir in the Brie cubes until melted and creamy. Tip: Removing the rind ensures a smoother sauce.
6. Add the cooked pasta and shrimp back to the skillet, tossing to coat in the sauce. If needed, loosen with reserved pasta water a tablespoon at a time.
7. Season with salt and pepper, then garnish with torn basil leaves. Tip: Fresh basil adds a bright contrast to the rich sauce.

Now, the pasta is luxuriously creamy with pockets of sweet tomatoes and tender shrimp, a dish that’s as much a pleasure to eat as it is to make. Serve it with a crisp salad or a slice of crusty bread to soak up every last bit of sauce.

Brie and Artichoke Pasta

Yesterday, I found myself craving something creamy yet light, a dish that feels like a hug on a plate. That’s when I remembered this Brie and Artichoke Pasta, a recipe that’s as comforting as it is elegant.

Ingredients

• 8 oz of your favorite pasta
• 1 cup of heavy cream
• a splash of white wine
• a couple of garlic cloves, minced
• 1 cup of artichoke hearts, chopped
• 4 oz of Brie cheese, rind removed and cubed
• a handful of fresh basil, torn
• salt and freshly ground black pepper, to your liking

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Add the chopped artichoke hearts to the skillet and cook for another 2 minutes, stirring occasionally.
4. Pour in the white wine and let it simmer for a minute to reduce slightly.
5. Lower the heat and add the heavy cream, stirring gently to combine. Let the mixture warm through but not boil.
6. Add the cubed Brie to the skillet, stirring until the cheese melts into the sauce, creating a smooth, creamy texture.
7. Drain the pasta, reserving a cup of pasta water. Add the pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, add a splash of pasta water to loosen it.
8. Season with salt and pepper, then fold in the torn basil leaves.
9. Serve immediately, garnished with extra basil if desired.

Oh, the way the creamy Brie clings to each strand of pasta, with the artichokes adding a slight tang and texture, is simply divine. Try serving it with a crisp green salad and a glass of the same white wine you used in the sauce for a meal that feels both indulgent and balanced.

Brie and Pea Pasta

Gently, the soft hues of early summer remind me of the simple pleasures, like the creamy embrace of Brie and the sweet pop of peas in a comforting pasta dish. It’s a recipe that feels like a quiet afternoon, unhurried and full of flavor.

Ingredients

• 8 ounces of pasta (whatever shape makes you happy)
• a generous cup of fresh peas (or frozen, no judgment here)
• a small wheel of Brie, about 6 ounces, rind removed and cubed
• a couple of tablespoons of olive oil
• a splash of heavy cream
• a pinch of salt and freshly ground black pepper
• a handful of fresh mint leaves, roughly chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the peas and a pinch of salt, sautéing until they’re bright green and just tender, about 3-4 minutes.
3. Reduce the heat to low and add the cubed Brie to the skillet. Stir gently until the Brie begins to melt, about 2 minutes.
4. Pour in the heavy cream, stirring to combine with the Brie and peas until you have a smooth, creamy sauce. If the sauce seems too thick, a tablespoon of pasta water can loosen it up.
5. Drain the pasta, reserving a cup of the pasta water. Add the pasta to the skillet with the sauce, tossing to coat evenly. If needed, add a splash of pasta water to help the sauce cling to the pasta.
6. Season with freshly ground black pepper and toss in the chopped mint leaves right before serving for a fresh, herby lift.

Brie and pea pasta is a dish where each forkful is a mix of creamy, dreamy sauce and the slight crunch of peas, with the mint adding a whisper of freshness. Serve it in a big, wide bowl with a drizzle of olive oil on top for those who like it extra rich.

Brie and Caramelized Onion Pasta

Moments like these call for a dish that wraps you in warmth, a simple yet profound blend of flavors that feels like a quiet conversation. Brie and caramelized onion pasta is that dish, a creamy, sweet, and savory melody that dances slowly on the palate.

Ingredients

• a couple of tablespoons of olive oil
• 2 large onions, thinly sliced
• a pinch of salt
• a splash of balsamic vinegar
• 8 ounces of pasta (your choice, but something that holds sauce well)
• a wedge of Brie cheese, about 6 ounces, rind removed and cubed
• a handful of fresh thyme leaves
• a sprinkle of freshly ground black pepper

Instructions

1. Heat a couple of tablespoons of olive oil in a large skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt, stirring to coat. Cook slowly, stirring occasionally, until the onions are deeply golden and caramelized, about 30 minutes. Tip: Resist the urge to turn up the heat; low and slow is the key to perfect caramelization.
2. Add a splash of balsamic vinegar to the onions, stirring to combine. Cook for another 2 minutes, then remove from heat.
3. While the onions are cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve a cup of pasta water before draining.
4. Return the drained pasta to the pot. Add the caramelized onions, cubed Brie, and a handful of fresh thyme leaves. Stir gently over low heat until the Brie melts into a creamy sauce, adding reserved pasta water a little at a time if needed to loosen the sauce. Tip: The residual heat from the pasta will melt the Brie perfectly, so keep the heat low to avoid separating the cheese.
5. Finish with a sprinkle of freshly ground black pepper, then serve immediately. Tip: For an extra touch of elegance, garnish with a few whole thyme sprigs.

Creamy strands of pasta cling to the sweet onions and melted Brie, each bite a balance of richness and brightness. Serve it with a crisp green salad to cut through the decadence, or enjoy it as is, a bowl of comfort that speaks in whispers.

Conclusion

We hope these 18 creamy Brie pasta recipes inspire your next cozy meal! Each dish offers a unique twist on comfort food, perfect for any home cook looking to impress. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!