33 Delicious Brie Pasta Recipes for Gourmet Lovers

Picture this: creamy, melty brie cheese swirling through hot pasta, creating the most luxurious comfort food you can make in minutes. Whether you’re craving a quick weeknight dinner or planning a special date night at home, these gourmet brie pasta recipes will transform your kitchen into a fine dining experience. Get ready to fall in love with pasta all over again—let’s dive into these irresistible creations!

Creamy Garlic Brie Pasta

Yesterday’s golden hour found me craving something simple yet decadent, something that would wrap around the soul like a soft blanket. This creamy garlic brie pasta emerged from that quiet longing, a dish that feels both luxurious and deeply comforting, as if the kitchen itself were exhaling slowly after a long day.

Ingredients

– 12 ounces dried linguine pasta
– 4 tablespoons European-style unsalted butter
– 6 large garlic cloves, thinly sliced
– 8 ounces triple-cream brie cheese, rind removed and torn into small pieces
– 1 cup heavy cream, at room temperature
– ½ cup freshly grated Parmigiano-Reggiano cheese
– ¼ teaspoon freshly grated nutmeg
– 1 teaspoon Diamond Crystal kosher salt
– ½ teaspoon freshly cracked black pepper
– ¼ cup fresh Italian parsley leaves, finely chopped

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot over high heat.
2. Add linguine to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking, until al dente with a firm bite.
3. Meanwhile, melt European-style unsalted butter in a large skillet over medium-low heat until it foams and subsides.
4. Add thinly sliced garlic cloves to the butter and cook for 2-3 minutes, stirring constantly, until fragrant and pale golden but not browned.
5. Pour room temperature heavy cream into the skillet and bring to a gentle simmer, watching for small bubbles around the edges.
6. Reduce heat to low and gradually whisk in torn brie pieces until completely melted and the sauce appears smooth and velvety.
7. Stir in freshly grated Parmigiano-Reggiano, freshly grated nutmeg, Diamond Crystal kosher salt, and freshly cracked black pepper until fully incorporated.
8. Reserve ½ cup of pasta cooking water before draining the linguine.
9. Transfer drained linguine directly into the sauce, tossing continuously with tongs to coat every strand.
10. Add reserved pasta water 1 tablespoon at a time, tossing vigorously, until the sauce clings to the pasta in silken ribbons.
11. Remove from heat and fold in finely chopped Italian parsley leaves until evenly distributed.

Now the pasta rests, its sauce thickening slightly as it cools, the garlic’s sharpness mellowed by the brie’s earthy funk. Serve it in shallow bowls with extra cracked pepper, or perhaps alongside roasted cherry tomatoes whose burst acidity cuts through the richness—each forkful a study in contrast between silk and substance.

Baked Brie and Tomato Penne

Vaguely, as autumn light filters through the kitchen window, I find myself craving the kind of meal that wraps you in warmth—creamy, rich, and deeply comforting, with flavors that unfold slowly like the turning of leaves.

Ingredients

• 8 ounces dried penne pasta
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 (28-ounce) can San Marzano tomatoes, crushed by hand
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 (8-ounce) wheel of triple-cream Brie cheese, rind removed and torn into chunks
• 1/4 cup heavy cream
• 1/4 cup fresh basil leaves, torn

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for 9–11 minutes, stirring occasionally, until al dente (the pasta should offer slight resistance when bitten).
3. Drain the pasta in a colander, reserving 1/2 cup of the starchy pasta water.
4. Heat the extra-virgin olive oil in a large, heavy-bottomed skillet over medium heat until it shimmers.
5. Add the finely diced yellow onion and sauté for 6–8 minutes, stirring frequently, until translucent and fragrant.
6. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
7. Pour in the hand-crushed San Marzano tomatoes, along with their juices.
8. Season with fine sea salt, freshly cracked black pepper, and crushed red pepper flakes.
9. Simmer the sauce uncovered for 15–18 minutes, stirring occasionally, until slightly thickened and deepened in color.
10. Reduce the heat to low and stir in the torn Brie chunks until melted and fully incorporated into the sauce.
11. Pour in the heavy cream and reserved pasta water, stirring gently to emulsify.
12. Add the drained penne to the skillet, tossing to coat evenly in the sauce.
13. Fold in the torn fresh basil leaves just before serving.

Decadently creamy and subtly tangy, the baked Brie melts into a velvety sauce that clings to each penne ridge, while the San Marzano tomatoes provide a bright, acidic counterpoint. Serve it family-style in a warm ceramic bowl, garnished with an extra drizzle of olive oil and a few whole basil leaves for a touch of freshness.

Spinach and Brie Fettuccine

Often, when the afternoon light slants just so through the kitchen window, I find myself craving something that feels both comforting and quietly elegant. On days like this, when time seems to stretch and soften at the edges, a simple pasta dish becomes more than just dinner—it becomes a gentle ritual. One of my favorites to prepare during these reflective hours is this creamy spinach and brie creation, where the richness of the cheese melts into the pasta in the most dreamy way.

Ingredients

• 12 ounces dried fettuccine pasta
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 5 ounces fresh baby spinach leaves
• 8 ounces triple-cream brie cheese, rind removed and cubed
• 1 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons unsalted butter
• 1/4 cup grated Parmigiano-Reggiano cheese

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 for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium-low heat until shimmering.
4. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
5. Add the fresh baby spinach in batches, wilting each addition before adding more, about 3-4 minutes total.
6. Pour in the heavy cream and bring to a gentle simmer over medium heat.
7. Reduce heat to low and gradually whisk in the cubed brie until completely melted and smooth.
8. Stir in the freshly grated nutmeg, sea salt, and black pepper until fully incorporated.
9. Drain the cooked pasta, reserving 1/2 cup of the starchy pasta water.
10. Add the drained fettuccine directly to the sauce in the skillet, tossing to coat thoroughly.
11. If the sauce appears too thick, gradually add the reserved pasta water 2 tablespoons at a time until desired consistency is reached.
12. Finish by stirring in the unsalted butter and grated Parmigiano-Reggiano until the sauce becomes glossy and emulsified.

Gently spoon the finished pasta into warmed bowls, noticing how the creamy sauce clings to each ribbon of fettuccine. The melted brie creates an exceptionally smooth texture that contrasts beautifully with the tender spinach leaves. For a lovely presentation, garnish with extra cracked black pepper and serve immediately while the sauce remains luxuriously fluid.

Brie and Mushroom Spaghetti

Cradling a warm bowl of pasta feels like coming home, especially when it’s this Brie and Mushroom Spaghetti—a dish that whispers comfort with every creamy, earthy bite. There’s something quietly magical about how the melted cheese clings to each strand, mingling with the woodsy mushrooms in a way that feels both indulgent and deeply soothing.

Ingredients

• 8 ounces dried spaghetti
• 3 tablespoons clarified butter
• 12 ounces cremini mushrooms, thinly sliced
• 2 large shallots, finely minced
• 3 cloves garlic, thinly sliced
• 1/2 cup dry white wine
• 6 ounces triple-cream Brie cheese, rind removed and cubed
• 1/4 cup heavy cream
• 2 tablespoons fresh thyme leaves
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1/4 cup freshly grated Parmigiano-Reggiano cheese

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add the dried spaghetti and cook for 9 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat clarified butter in a large skillet over medium-high heat until shimmering.
4. Add the thinly sliced cremini mushrooms in a single layer and cook undisturbed for 4 minutes to develop a golden-brown sear.
5. Flip the mushrooms and continue cooking for 3 additional minutes until tender and deeply caramelized.
6. Stir in the finely minced shallots and cook for 2 minutes until translucent and fragrant.
7. Add the thinly sliced garlic and cook for 45 seconds, just until aromatic but not browned.
8. Pour in the dry white wine, scraping any browned bits from the skillet bottom with a wooden spoon.
9. Simmer the wine for 2 minutes until reduced by half and no longer smelling alcoholic.
10. Reduce heat to low and stir in the cubed Brie cheese until completely melted and smooth.
11. Whisk in the heavy cream to create a velvety sauce consistency.
12. Reserve 1/2 cup of pasta cooking water before draining the spaghetti.
13. Transfer the drained spaghetti directly into the skillet with the mushroom-Brie sauce.
14. Add the fresh thyme leaves, fine sea salt, and freshly cracked black pepper.
15. Toss vigorously, adding reserved pasta water 1 tablespoon at a time until the sauce coats each strand beautifully.
16. Divide among warmed bowls and finish with freshly grated Parmigiano-Reggiano cheese.

Silken strands of pasta cradle the woodsy mushrooms in a sauce that’s both luxuriously creamy and surprisingly light. The Brie melts into a delicate blanket that lets the thyme and shallots shine through, creating layers of flavor that unfold with each forkful. For an elegant twist, serve it in shallow bowls garnished with extra thyme sprigs and a drizzle of white truffle oil to elevate its earthy notes.

Roasted Red Pepper and Brie Pasta

Often, the simplest meals become the most cherished ones, those quiet kitchen moments when ingredients transform into something greater than their parts. On evenings like this, when the light fades softly through the window, I find myself drawn to recipes that feel like a gentle embrace, comforting yet elegant in their simplicity.

Ingredients

– 12 ounces dried casarecce pasta
– 3 large red bell peppers
– 8 ounces triple-cream Brie cheese, rind removed
– 3 tablespoons extra-virgin olive oil, divided
– 4 cloves garlic, thinly sliced
– 1/2 cup heavy cream
– 1/4 cup freshly grated Parmigiano-Reggiano
– 1/4 cup toasted pine nuts
– 2 tablespoons fresh basil leaves, chiffonade
– 1 teaspoon flaky sea salt
– 1/2 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Halve the red bell peppers lengthwise, removing stems and seeds completely.
3. Arrange pepper halves cut-side down on the prepared baking sheet and drizzle with 1 tablespoon olive oil.
4. Roast peppers for 25-30 minutes until skins are deeply charred and blistered.
5. Transfer roasted peppers to a bowl and cover tightly with plastic wrap to steam for 15 minutes—this loosens the skins for easy peeling.
6. While peppers steam, bring a large pot of heavily salted water to a rolling boil.
7. Cook pasta according to package directions until al dente, typically 9-11 minutes.
8. Peel the blackened skins from the peppers and discard them.
9. Roughly chop the roasted pepper flesh into 1-inch pieces.
10. Heat remaining 2 tablespoons olive oil in a large skillet over medium-low heat.
11. Add sliced garlic and cook for 90 seconds until fragrant but not browned.
12. Stir in chopped roasted peppers and cook for 3 minutes to meld flavors.
13. Pour in heavy cream and bring to a gentle simmer.
14. Cube the Brie into 1/2-inch pieces and stir into the sauce until completely melted.
15. Drain pasta, reserving 1/2 cup of starchy cooking water.
16. Add cooked pasta to the sauce along with 1/4 cup reserved pasta water.
17. Toss continuously for 2 minutes until sauce clings to each pasta curve.
18. Remove from heat and stir in Parmigiano-Reggiano.
19. Season with flaky sea salt and cracked black pepper.
20. Garnish with toasted pine nuts and basil chiffonade before serving.

Ultimately, this dish achieves a beautiful balance between the silkiness of melted Brie and the subtle smokiness of charred peppers. The sauce clings to every groove of the casarecce, while toasted pine nuts provide occasional crunch against the creamy backdrop. Consider serving it in shallow bowls with a simple arugula salad to cut through the richness, creating a complete meal that feels both rustic and refined.

Brie and Artichoke Pesto Pasta

Cradling a warm bowl of pasta feels like coming home, especially when it holds the gentle creaminess of melted brie and the earthy depth of artichoke pesto. There’s something quietly luxurious about this dish, a simple indulgence that turns an ordinary evening into something softly memorable. It’s the kind of meal that asks for nothing more than a quiet moment and a grateful heart.

Ingredients

– 12 ounces dried linguine pasta
– 1 cup high-quality basil pesto
– 8 ounces triple-cream brie cheese, rind removed, cubed
– 1 (14-ounce) can artichoke hearts in brine, drained and quartered
– 3 tablespoons extra-virgin olive oil
– 2 large garlic cloves, minced
– 1/4 cup toasted pine nuts
– 1/2 cup heavy cream
– 1/4 cup freshly grated Parmigiano-Reggiano cheese
– Kosher salt to season
– Freshly cracked black pepper to finish

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add linguine and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-low heat until shimmering.
4. Add minced garlic and sauté for 60–90 seconds until fragrant but not browned.
5. Stir in artichoke hearts and toast for 3–4 minutes until lightly golden at the edges.
6. Reduce heat to low and pour in heavy cream, swirling the pan to incorporate.
7. Add cubed brie cheese and stir gently until fully melted and sauce is velvety, about 2–3 minutes.
8. Fold in basil pesto and toasted pine nuts, warming through for 1 minute.
9. Reserve 1/2 cup pasta water before draining linguine.
10. Transfer drained pasta directly into the skillet with the sauce.
11. Toss continuously, adding reserved pasta water 2 tablespoons at a time until sauce coats pasta beautifully.
12. Finish with Parmigiano-Reggiano, a pinch of kosher salt, and generous black pepper, tossing once more to combine.
13. Remove from heat and let rest for 2 minutes before serving to allow flavors to meld. Our finished dish cradles silky strands of pasta in a lush, herb-flecked sauce, where the tang of artichoke plays against brie’s buttery richness. For a lovely variation, scatter over fresh arugula just before serving—its peppery bite makes a bright contrast to the creamy depths.

Lemon Herb Brie Linguine

Gently, as autumn light filters through the kitchen window, I find myself reaching for ingredients that speak of comfort and quiet elegance—a simple pasta dish that feels like a whispered secret between old friends, where creamy brie melts into bright lemon and fragrant herbs, creating something truly special from the humblest of beginnings.

Ingredients

• 12 ounces dried linguine pasta
• 3 tablespoons extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 cup heavy cream
• 8 ounces triple-cream brie cheese, rind removed and cubed
• Zest of 2 medium lemons, finely grated
• 3 tablespoons freshly squeezed lemon juice
• ¼ cup fresh parsley leaves, finely chopped
• 2 tablespoons fresh chives, thinly sliced
• 1 tablespoon fresh thyme leaves
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper

Instructions

1. Bring 6 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add linguine to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-low heat until shimmering but not smoking.
4. Add sliced garlic and cook for 90 seconds until fragrant and lightly golden, stirring constantly to prevent burning.
5. Pour heavy cream into the skillet and bring to a gentle simmer, watching for small bubbles around the edges.
6. Reduce heat to low and gradually whisk in cubed brie until completely melted and sauce is smooth, about 3-4 minutes.
7. Stir in lemon zest, lemon juice, parsley, chives, thyme, salt, and pepper until fully incorporated.
8. Reserve 1 cup of pasta cooking water before draining linguine.
9. Transfer drained linguine directly into the skillet with sauce.
10. Toss pasta with sauce over low heat for 2 minutes, adding reserved pasta water 2 tablespoons at a time until sauce coats the noodles beautifully.

The finished linguine boasts a luxuriously creamy texture that clings to each strand, while the bright lemon cuts through the richness of the brie in perfect balance. For an elegant presentation, twirl portions into warmed bowls and garnish with additional fresh herbs and a drizzle of olive oil—it transforms an ordinary weeknight into something quietly celebratory.

Prosciutto Brie Pasta with Arugula

Now, as the afternoon light slants across my kitchen counter, I find myself reaching for ingredients that speak of comfort and quiet elegance. There’s something deeply satisfying about transforming simple components into a dish that feels both rustic and refined, a meal that honors the quiet moments of an ordinary day.

Ingredients

– 12 ounces dried fettuccine pasta
– 4 ounces thinly sliced prosciutto di Parma
– 8 ounces ripe Brie cheese, rind removed and cubed
– 4 cups fresh baby arugula
– 3 tablespoons extra virgin olive oil
– 2 large shallots, finely minced
– 3 garlic cloves, microplaned
– 1 cup heavy cream
– ½ cup dry white wine
– ¼ teaspoon freshly grated nutmeg
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons unsalted butter
– ¼ cup freshly grated Parmigiano-Reggiano

Instructions

1. Bring 6 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add fettuccine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Meanwhile, heat olive oil in a large skillet over medium heat until shimmering.
4. Add prosciutto and cook for 2-3 minutes until crisp and lightly browned.
5. Transfer prosciutto to a paper towel-lined plate using tongs, reserving rendered fat in skillet.
6. Add minced shallots to the skillet and sauté for 3-4 minutes until translucent and fragrant.
7. Stir in microplaned garlic and cook for 45 seconds until aromatic but not browned.
8. Pour in white wine and simmer for 2 minutes until reduced by half, scraping up any browned bits from the pan bottom.
9. Add heavy cream, nutmeg, salt, and pepper, then bring to a gentle simmer.
10. Reduce heat to low and gradually whisk in cubed Brie until completely melted and sauce is smooth.
11. Drain pasta, reserving ½ cup of starchy cooking water.
12. Immediately add hot pasta to the sauce along with ¼ cup of reserved pasta water.
13. Toss continuously for 1-2 minutes until pasta is well coated and sauce has thickened slightly.
14. Remove skillet from heat and stir in unsalted butter until emulsified into the sauce.
15. Gently fold in baby arugula and crisp prosciutto until arugula is just wilted.
16. Finish with freshly grated Parmigiano-Reggiano and one final toss to combine.

Often, the most satisfying meals emerge from this gentle alchemy of textures and temperatures. The creamy Brie sauce clings to each strand of pasta while the peppery arugula provides bright contrast, and the crisp prosciutto adds salty depth that makes each bite dynamic. Consider serving this in shallow bowls with crusty bread for dipping into any remaining sauce, perhaps with a glass of the same white wine used in cooking to complete the circle of flavors.

Brie and Bacon Macaroni

Wandering through my kitchen memories, I find myself returning to this comforting dish that feels like a warm embrace on chilly evenings—a creamy, decadent macaroni that transforms simple ingredients into something truly special. There’s something quietly magical about how the brie melts into silken pools among the pasta, while the bacon lends its smoky whisper to every bite, creating a harmony that feels both nostalgic and new. It’s a recipe I turn to when I need a moment of calm, a gentle reminder that the best meals often come from the heart.

Ingredients

– 8 ounces dried elbow macaroni
– 6 slices thick-cut applewood-smoked bacon, diced
– 3 tablespoons unsalted European-style butter
– 3 tablespoons all-purpose flour
– 2 cups whole milk, warmed to 110°F
– 8 ounces triple-cream brie, rind removed and cubed
– 1/2 cup freshly grated Parmigiano-Reggiano
– 1/4 teaspoon freshly grated nutmeg
– 1/4 teaspoon fine sea salt
– 1/8 teaspoon freshly cracked black pepper
– 2 tablespoons panko breadcrumbs
– 1 tablespoon extra-virgin olive oil

Instructions

1. Preheat your oven to 375°F and lightly butter a 2-quart baking dish.
2. Bring a large pot of salted water to a rolling boil and cook the elbow macaroni for 8 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander, but do not rinse, to preserve the starch that helps thicken the sauce.
4. While the pasta cooks, render the diced bacon in a skillet over medium heat for 6–8 minutes until crisp and golden, then transfer to a paper towel-lined plate.
5. In a heavy-bottomed saucepan, melt the unsalted European-style butter over medium-low heat until foaming subsides.
6. Whisk in the all-purpose flour and cook for 2 minutes until pale golden, creating a roux that will prevent a raw flour taste in the sauce.
7. Gradually pour in the warmed whole milk, whisking constantly to avoid lumps, and simmer for 4–5 minutes until the sauce coats the back of a spoon.
8. Reduce heat to low and stir in the cubed brie and grated Parmigiano-Reggiano until fully melted and smooth.
9. Season the sauce with freshly grated nutmeg, fine sea salt, and freshly cracked black pepper, then fold in the cooked macaroni and crisp bacon.
10. Transfer the mixture to the prepared baking dish and spread evenly.
11. In a small bowl, toss the panko breadcrumbs with extra-virgin olive oil and sprinkle over the top for a delicate crunch.
12. Bake for 18–20 minutes until the topping is golden and the edges bubble gently.
13. Let rest for 5 minutes before serving to allow the sauce to set slightly.
Sometimes the simplest pleasures are the most profound, like the way the creamy brie sauce clings to each noodle, or the salty crunch of bacon that surprises with every forkful. Serve it alongside a crisp green salad to cut through the richness, or enjoy it straight from the dish while it’s still warm and comforting.

Sun-Dried Tomato and Brie Linguine

Nostalgia often finds me in the kitchen, where the gentle simmer of tomatoes and the earthy scent of garlic can transport me to sun-drenched Italian hillsides. This sun-dried tomato and brie linguine feels like one of those quiet, comforting meals that unfolds slowly, inviting you to savor each step. There’s something deeply satisfying about how the rich, creamy brie melts into the pasta, wrapping each strand in warmth and memory.

Ingredients

• 8 ounces dried linguine pasta
• 3 tablespoons extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 cup oil-packed sun-dried tomatoes, julienned
• 1/4 cup dry white wine, such as Sauvignon Blanc
• 1/2 cup heavy cream
• 6 ounces triple-cream brie cheese, rind removed and torn into chunks
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons fresh basil leaves, chiffonaded
• 1/4 teaspoon freshly cracked black pepper
• 1/2 teaspoon fine sea salt

Instructions

1. Bring a large stockpot of generously salted water to a rolling boil over high heat.
2. Add linguine to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-low heat until shimmering but not smoking.
4. Add sliced garlic and cook for 90 seconds until fragrant and lightly golden, stirring constantly to prevent burning.
5. Stir in julienned sun-dried tomatoes with their oil and cook for 2 minutes until slightly softened.
6. Pour in white wine and simmer for 3 minutes until reduced by half, scraping any browned bits from the skillet bottom.
7. Reduce heat to low and pour in heavy cream, stirring gently to combine.
8. Add torn brie chunks gradually, stirring continuously until fully melted and sauce is smooth, about 4 minutes.
9. Reserve 1/2 cup pasta water before draining linguine, then transfer cooked pasta directly into the sauce.
10. Toss linguine with sauce over low heat for 2 minutes, adding reserved pasta water 1 tablespoon at a time until sauce coats pasta evenly.
11. Remove from heat and stir in Parmigiano-Reggiano, basil, black pepper, and sea salt until fully incorporated.

Final thoughts linger on the silkiness of the sauce clinging to each pasta strand, the way the sun-dried tomatoes provide little bursts of concentrated sweetness against the luxurious brie. For a beautiful presentation, try serving this in shallow bowls garnished with extra basil leaves and a drizzle of high-quality olive oil—the creaminess balanced by the wine’s subtle acidity makes it feel both decadent and refreshing.

Brie and Broccoli Alfredo

Cradling a warm bowl of creamy pasta feels like wrapping yourself in a culinary hug, especially when the evenings begin to cool. This particular version, with its gentle melding of rich cheese and tender greens, is a quiet comfort I find myself returning to again and again. It’s a simple dish that speaks volumes in its subtlety and warmth.

Ingredients

– 12 ounces dried fettuccine pasta
– 3 tablespoons European-style unsalted butter
– 2 large garlic cloves, minced
– 1 cup heavy cream
– 1 head of broccoli, cut into small florets
– 8 ounces ripe Brie cheese, rind removed and cubed
– 1/4 teaspoon freshly grated nutmeg
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 2 tablespoons freshly grated Parmigiano-Reggiano cheese

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the dried fettuccine pasta and cook for 10-12 minutes, or until al dente, stirring occasionally to prevent sticking.
3. During the last 3 minutes of the pasta’s cooking time, carefully add the broccoli florets to the boiling water to blanch them.
4. Reserve 1 cup of the starchy pasta water, then drain the pasta and broccoli thoroughly in a colander.
5. In a large skillet over medium heat, melt the European-style unsalted butter until it just begins to foam.
6. Add the minced garlic and sauté for 45-60 seconds, stirring constantly, until fragrant but not browned.
7. Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally with a wooden spoon.
8. Reduce the heat to low and gradually whisk in the cubed Brie cheese until it melts completely and the sauce becomes smooth.
9. Stir in the freshly grated nutmeg, fine sea salt, and freshly cracked black pepper until fully incorporated.
10. Add the drained pasta and broccoli to the skillet, tossing gently to coat everything evenly with the sauce.
11. If the sauce appears too thick, gradually add splashes of the reserved pasta water, 2 tablespoons at a time, until your desired consistency is reached.
12. Remove the skillet from the heat and finish by sprinkling the freshly grated Parmigiano-Reggiano cheese over the top.
Just spooned onto a warm plate, the sauce clings luxuriously to each strand of pasta, offering a velvety texture that contrasts beautifully with the tender-crisp broccoli. The Brie provides a wonderfully earthy, mushroom-like depth that mingles with the sharp Parmigiano-Reggiano, creating a complex yet comforting flavor profile. For a delightful twist, try serving it alongside grilled chicken or nestled next to a simple arugula salad dressed with lemon vinaigrette.

Smoked Brie Carbonara

Folding the creamy, smoked brie into the warm pasta feels like wrapping comfort in silk, each gentle stir releasing woody aromas that mingle with the salty pancetta. This carbonara reimagines tradition with smoky sophistication, creating a dish that feels both familiar and wonderfully new. Let the rich, velvety sauce coat your senses as you prepare this indulgent twist on a classic.

Ingredients

– 8 ounces dried bucatini pasta
– 4 ounces thick-cut applewood-smoked pancetta, diced into ¼-inch cubes
– 3 pasture-raised egg yolks, lightly beaten
– 1 whole pasture-raised egg, lightly beaten
– ½ cup heavy cream, at room temperature
– 6 ounces triple-cream smoked brie, rind removed and cubed
– ½ cup freshly grated Parmigiano-Reggiano cheese
– 2 tablespoons unsalted European-style butter
– 2 cloves garlic, thinly sliced
– ¼ teaspoon freshly grated nutmeg
– ¼ teaspoon freshly cracked black pepper
– 1 tablespoon chopped fresh Italian parsley

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot over high heat.
2. Add bucatini pasta to boiling water and cook for 9-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat a 12-inch cast iron skillet over medium heat for 2 minutes until evenly warmed.
4. Add diced pancetta to the dry skillet and render for 6-8 minutes, stirring frequently, until crisp and golden brown.
5. Using a slotted spoon, transfer cooked pancetta to a paper towel-lined plate, reserving 2 tablespoons of rendered fat in the skillet.
6. Reduce heat to medium-low and add unsalted butter to the pancetta fat, swirling until melted and combined.
7. Add thinly sliced garlic to the skillet and sauté for 45-60 seconds until fragrant but not browned.
8. In a medium bowl, whisk together egg yolks, whole egg, and heavy cream until fully emulsified.
9. Temper the egg mixture by gradually adding ¼ cup of hot pasta water while whisking constantly to prevent curdling.
10. Drain pasta, reserving 1 cup of starchy cooking water, then immediately transfer hot pasta to the skillet.
11. Toss pasta with the garlic-infused fat for 1 minute until evenly coated and glistening.
12. Remove skillet from heat and let cool for 30 seconds to prevent eggs from scrambling when added.
13. Pour tempered egg mixture over pasta, tossing continuously with tongs for 2 minutes until a creamy sauce forms.
14. Fold in cubed smoked brie, grated Parmigiano-Reggiano, and reserved pancetta until cheese begins to melt.
15. Add freshly grated nutmeg and black pepper, adjusting consistency with reserved pasta water as needed.
16. Garnish with chopped Italian parsley and serve immediately. Luxuriously creamy with subtle smoky notes, the sauce clings to each strand of bucatini in velvety ribbons. The triple-creme brie melts into a decadent blanket that contrasts beautifully with the crisp pancetta, while serving it in warmed bowls maintains the perfect temperature for savoring each luxurious bite.

Mediterranean Brie Orzo

Wandering through my kitchen this afternoon, I found myself craving something that felt both comforting and sophisticated—a dish that would wrap me in warmth while transporting me somewhere sun-drenched and serene. Mediterranean Brie Orzo emerged as the answer, with its promise of creamy textures and bright, herbaceous notes. It’s the kind of meal that turns an ordinary evening into a quiet celebration.

Ingredients

– 1 cup dried orzo pasta
– 2 tablespoons extra-virgin olive oil
– 3 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– ½ cup Kalamata olives, pitted and sliced
– 4 ounces triple-cream Brie cheese, rind removed and cubed
– ¼ cup fresh basil leaves, chiffonade-cut
– 2 tablespoons freshly squeezed lemon juice
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper

Instructions

1. Bring 4 cups of salted water to a rolling boil in a medium saucepan over high heat.
2. Add 1 cup dried orzo pasta to the boiling water and cook for 8–10 minutes, stirring occasionally, until al dente (tender yet firm to the bite).
3. Drain the orzo thoroughly in a fine-mesh strainer, then return it to the warm saucepan off the heat.
4. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-low heat until shimmering but not smoking.
5. Add 3 cloves minced garlic and sauté for 1–2 minutes, until fragrant and lightly golden, stirring constantly to prevent burning.
6. Tip: Toasting the garlic gently unlocks its sweetness without bitterness—watch for the first hint of color.
7. Increase the heat to medium and add 1 cup halved cherry tomatoes, cooking for 3–4 minutes until they begin to soften and release their juices.
8. Stir in ½ cup sliced Kalamata olives and cook for 1 minute more to warm through.
9. Tip: Salting the orzo water adequately seasons the pasta from within, reducing the need for extra salt later.
10. Combine the tomato-olive mixture with the drained orzo in the saucepan.
11. Gently fold in 4 ounces cubed Brie cheese until it begins to melt into the orzo, creating a creamy sauce.
12. Drizzle 2 tablespoons freshly squeezed lemon juice over the orzo and sprinkle with ½ teaspoon fine sea salt and ¼ teaspoon freshly cracked black pepper, tossing to distribute evenly.
13. Tip: Removing the Brie rind ensures a silky, uniform melt—no chewy bits to interrupt the velvety texture.
14. Let the orzo rest off the heat for 2 minutes to allow the flavors to meld.
15. Just before serving, fold in ¼ cup chiffonade-cut fresh basil leaves.

Oozing with richness from the melted Brie and punctuated by briny olives and juicy tomatoes, this orzo cradles you in its creamy embrace. The bright lemon and basil cut through the decadence, making each forkful feel both indulgent and refreshing. For a stunning presentation, serve it warm in shallow bowls alongside grilled lamb chops or simply with a crisp green salad.

Zucchini and Brie Tagliatelle

Kindly, as autumn leaves begin their gentle descent, I find myself craving dishes that wrap the soul in warmth. This zucchini and brie tagliatelle feels like a quiet conversation between summer’s last bounty and the rich comforts ahead. There’s something deeply soothing about the way creamy brie melts into delicate ribbons of pasta, with zucchini lending its subtle, earthy sweetness.

Ingredients

– 12 ounces fresh tagliatelle pasta
– 2 medium zucchini, julienned
– 8 ounces triple-cream brie, rind removed and cubed
– 3 tablespoons extra-virgin olive oil
– 2 cloves garlic, thinly sliced
– 1/4 cup heavy cream
– 1/4 cup freshly grated Parmigiano-Reggiano
– 1 tablespoon unsalted butter
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 2 tablespoons chopped fresh basil

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fresh tagliatelle and cook for exactly 3 minutes, stirring once to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
4. Add the thinly sliced garlic and sauté for 45 seconds until fragrant but not browned.
5. Stir in the julienned zucchini and cook for 4 minutes, until just tender but still vibrant.
6. Drain the pasta, reserving 1/2 cup of the starchy cooking water.
7. Tip: The starchy water helps emulsify the sauce for a silky finish.
8. Reduce the skillet heat to low and add the cubed brie, stirring gently until melted.
9. Pour in the heavy cream and 1/4 cup of reserved pasta water, stirring to combine.
10. Add the cooked tagliatelle to the skillet, tossing to coat evenly in the sauce.
11. Fold in the Parmigiano-Reggiano, butter, salt, and pepper until the sauce clings to the pasta.
12. Tip: For a looser consistency, add more reserved pasta water one tablespoon at a time.
13. Remove from heat and stir in the fresh basil just before serving.
14. Tip: Let the dish rest for 2 minutes off the heat to allow flavors to meld.
Finally, the tagliatelle emerges with a luxuriously velvety texture, each strand glistening under a sauce that’s both robust and delicate. The zucchini provides a tender crunch, while the brie melts into a creamy embrace that feels like autumn itself. For a whimsical twist, serve it in shallow bowls garnished with extra basil and a drizzle of olive oil, perhaps alongside a crisp white wine to elevate its subtle complexities.

Pasta Primavera with Brie

Crisp autumn afternoons like this one call for something that bridges summer’s brightness with fall’s comforting warmth, a dish that celebrates the last of the garden’s bounty while hinting at the cozier meals to come. Pasta primavera with brie achieves this beautifully, transforming simple vegetables and creamy cheese into a meal that feels both fresh and deeply satisfying.

Ingredients

– 12 ounces dried linguine pasta
– 3 tablespoons extra virgin olive oil, divided
– 2 medium shallots, minced
– 3 cloves garlic, thinly sliced
– 1 medium zucchini, cut into ¼-inch half-moons
– 1 cup cherry tomatoes, halved
– 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
– ½ cup heavy cream
– 8 ounces triple-cream brie cheese, rind removed and cubed
– ¼ cup fresh basil leaves, chiffonaded
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Bring a large stockpot of generously salted water to a rolling boil over high heat.
2. Add linguine to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering but not smoking.
4. Add minced shallots and cook for 3-4 minutes until translucent and fragrant.
5. Add sliced garlic and cook for 1 minute until aromatic but not browned.
6. Add zucchini half-moons and cook for 4-5 minutes until lightly golden around the edges.
7. Incorporate cherry tomatoes and asparagus pieces, cooking for 3-4 minutes until tomatoes begin to soften and asparagus is bright green and tender-crisp.
8. Pour heavy cream into the vegetable mixture and bring to a gentle simmer over medium-low heat.
9. Gradually add cubed brie cheese, stirring constantly until completely melted and the sauce is smooth and creamy.
10. Drain cooked linguine, reserving ½ cup pasta water.
11. Transfer drained pasta directly to the skillet with the sauce.
12. Add remaining 1 tablespoon olive oil, sea salt, and black pepper to the pasta.
13. Toss everything together, adding reserved pasta water 2 tablespoons at a time until the sauce reaches your desired consistency.
14. Remove from heat and fold in chiffonaded basil leaves.

Just as the vegetables maintain their individual textures while harmonizing in the creamy sauce, this dish balances freshness and richness in every forkful. The melted brie creates a luxurious velvet base that clings perfectly to the linguine, while the vegetables provide bursts of sweetness and crunch. For an elegant presentation, serve it in shallow bowls garnished with extra basil and a drizzle of high-quality olive oil, perhaps alongside a crisp white wine that cuts through the richness.

Cajun Shrimp and Brie Pasta

Wandering through the kitchen this evening, I found myself craving something that bridges comfort and sophistication, a dish that feels like both a warm embrace and a culinary adventure. There’s something quietly magical about combining bold, earthy spices with creamy, melting cheese, a harmony that unfolds slowly on the stove and settles deeply in the soul. This Cajun Shrimp and Brie Pasta is just that—a gentle dance of flavors that invites you to pause and savor each moment.

Ingredients

• 8 ounces dried linguine pasta
• 1 pound wild-caught large shrimp, peeled and deveined
• 2 tablespoons clarified butter
• 4 cloves garlic, finely minced
• 1 cup heavy cream
• 6 ounces ripe Brie cheese, rind removed and cubed
• 2 teaspoons Cajun seasoning blend
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried linguine pasta and cook for 9–11 minutes, until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander, reserving 1/2 cup of the starchy pasta water for later use.
4. Pat the wild-caught large shrimp completely dry with paper towels to ensure a proper sear.
5. Heat the clarified butter in a large skillet over medium-high heat until it shimmers but does not smoke.
6. Add the shrimp in a single layer and sear for 1–2 minutes per side, until they turn pink and develop a light crust.
7. Transfer the shrimp to a clean plate, leaving any residual butter and juices in the skillet.
8. Reduce the heat to medium-low and add the finely minced garlic to the skillet, sautéing for 30–45 seconds until fragrant but not browned.
9. Pour in the heavy cream and bring it to a gentle simmer, stirring constantly with a wooden spoon.
10. Gradually whisk in the cubed Brie cheese until fully melted and the sauce is smooth and velvety.
11. Sprinkle in the Cajun seasoning blend, fine sea salt, and freshly cracked black pepper, stirring to incorporate evenly.
12. Return the cooked linguine and seared shrimp to the skillet, tossing gently to coat in the sauce.
13. If the sauce appears too thick, add the reserved pasta water 1 tablespoon at a time until the desired consistency is reached.
14. Fold in the freshly grated Parmigiano-Reggiano cheese and chopped flat-leaf parsley just before serving.

Now, as you take that first bite, notice how the al dente pasta cradles the creamy, spiced sauce, while the tender shrimp offer a subtle resistance that gives way to briny sweetness. The Brie melts into the background, lending a velvety richness that balances the Cajun heat, making each forkful a study in contrast and comfort. For a playful twist, try serving it in shallow bowls garnished with extra parsley and a drizzle of chili oil, or alongside a crisp, chilled white wine to cut through the decadence.

Brie and Walnut Rigatoni

Evenings like this call for something quietly luxurious, a dish that feels like wrapping yourself in a soft blanket while the world outside grows still. This pasta, with its creamy brie and earthy walnuts, is exactly that kind of comfort—simple in its components yet deeply satisfying in a way that lingers long after the last bite. It’s the sort of meal you make when you want to slow down and truly savor the process, not just the result.

Ingredients

• 12 ounces dried rigatoni pasta
• 3 tablespoons extra-virgin olive oil
• 1 large shallot, minced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 8 ounces ripe Brie cheese, rind removed and torn into small pieces
• 1/2 cup toasted walnut halves, roughly chopped
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1/4 cup reserved pasta water

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add the rigatoni to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente.
3. Reserve 1/4 cup of the starchy pasta water, then drain the pasta thoroughly.
4. While the pasta cooks, heat the extra-virgin olive oil in a large, heavy-bottomed skillet over medium heat until it shimmers.
5. Add the minced shallot and sauté for 3-4 minutes, until translucent and fragrant.
6. Stir in the minced garlic and cook for 45-60 seconds, just until its raw edge disappears.
7. Pour in the heavy cream and bring the mixture to a gentle simmer, stirring constantly with a wooden spoon.
8. Reduce the heat to low and gradually add the torn Brie pieces, stirring continuously until the cheese is fully melted and the sauce is smooth.
9. Fold in the toasted walnuts, fresh parsley, grated nutmeg, sea salt, and black pepper until evenly distributed.
10. Add the drained rigatoni to the skillet, tossing gently to coat each piece in the sauce.
11. Drizzle in the reserved pasta water, 1 tablespoon at a time, until the sauce reaches a silky, clinging consistency.
12. Remove the skillet from the heat and let the pasta rest for 2 minutes to allow the flavors to meld.

But the true magic happens in the bowl, where the silken cheese sauce clings to each rigatoni tube, its richness cut by the earthy crunch of walnuts. For a subtle twist, try serving it alongside a simple arugula salad dressed with lemon, the peppery greens offering a bright counterpoint to the pasta’s decadent creaminess.

Four Cheese Brie Lasagna

Zestfully contemplating comfort on this crisp autumn afternoon, I find myself drawn to the layered warmth of cheese and pasta, a culinary embrace that feels both nostalgic and deeply nourishing. There’s something quietly magical about building flavors slowly, piece by piece, until they meld into something greater than the sum of their parts.

Ingredients

– 12 dried lasagna sheets
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 28 ounces canned San Marzano tomatoes, crushed by hand
– 1/4 cup fresh basil leaves, torn
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 15 ounces whole-milk ricotta cheese
– 1 large pasture-raised egg, lightly beaten
– 1/4 cup grated Parmigiano-Reggiano
– 8 ounces fresh mozzarella, torn into small pieces
– 4 ounces triple-cream Brie, rind removed and cubed

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of generously salted water to a rolling boil.
3. Carefully add lasagna sheets and cook for 8 minutes until pliable but still firm.
4. Drain sheets and lay them flat on oiled baking sheets to prevent sticking.
5. Heat olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering.
6. Add diced onion and cook for 6-8 minutes until translucent and fragrant.
7. Stir in minced garlic and cook for 1 minute until aromatic but not browned.
8. Add hand-crushed tomatoes, torn basil, sea salt, and black pepper.
9. Simmer sauce uncovered for 25 minutes, stirring occasionally, until slightly thickened.
10. In a separate bowl, combine ricotta, beaten egg, and Parmigiano-Reggiano until smooth.
11. Spread 1/2 cup tomato sauce evenly across the bottom of a 9×13-inch baking dish.
12. Arrange 4 lasagna sheets over sauce, slightly overlapping.
13. Dollop half the ricotta mixture over pasta and spread gently with the back of a spoon.
14. Scatter one-third of the mozzarella and Brie cubes over ricotta layer.
15. Repeat layering process twice more, ending with remaining sauce and cheeses.
16. Cover dish tightly with foil and bake for 30 minutes.
17. Remove foil and bake uncovered for 15 minutes until cheese is golden and bubbly.
18. Let lasagna rest for 15 minutes before slicing to allow layers to set.

Remarkably, the Brie melts into velvety pockets that contrast beautifully with the stretchy mozzarella and creamy ricotta. Each slice holds its structure while revealing delicate strata of flavor—tangy tomato, herbal notes, and the distinct earthy richness of multiple cheeses. Consider serving it alongside a simple arugula salad dressed in lemon vinaigrette to cut through the decadence, or perhaps with roasted mushrooms for an autumnal twist.

Conclusion

Now you have 33 incredible ways to transform simple pasta into gourmet meals with creamy brie. From cozy weeknight dinners to impressive entertaining dishes, there’s something for every occasion. We’d love to hear which recipes become your new favorites—drop us a comment below and don’t forget to share your top picks on Pinterest to inspire fellow food lovers!