Creamy brie pasta is an easy and delicious way to change up your pasta dishes with a silky pasta with the nutty brie flavor. The triple cream brie is baked in a dish with cherry tomatoes and then combined with garlic confit and rotini pasta.
Looking for more baked pasta? Try our Creamy Chicken Parmesan Pasta or Authentic Italian Baked Ziti.
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Triple Creme Brie
I came up with the idea for this recipe after I saw the viral Tiktok feta pasta. The difference between brie and feta is that brie is FILLED with fat. Which means it will have a lot of oil in it when it melts.
Combine it with the acid from the cherry tomatoes and this dish is creamy and delicious once slightly cooled.
Ingredient Notes and Substitutions
This recipe is so simple and brie pasta requires such a small amount of ingredients. I do make the garlic confit in advance and always have some in my refrigerator, but it's not necessary. You can substitute minced garlic and just put it in the pan with the cherry tomatoes before you bake it.
- 1 8oz round of brie (I used triple creme)
- ½ lb rotini
- 2 cups cherry tomatoes, halved
- 4 cloves garlic confit
- 1 tsp salt
- 1 tsp black pepper
Substitutions and Ingredient Notes
Brie. There are so many different varieties of brie available. Flavors can vary so greatly. Just try to go with something fairly simple for this pasta. This is meant to be a fun dish that tastes great. Brie cheese can have complex flavors and levels of smokiness, and we are just looking for the creaminess of the cheese. Just pick a run-of-the-mill brie round.
Cherry Tomatoes. People always substitute grape tomatoes for cherry tomatoes. The flavors are so distinct to me. I have a real distaste for grape tomatoes. But cherry tomatoes break down a lot easier and they are sweeter and less acidic. For that reason, I would stick with the cherry tomatoes.
Garlic Confit. This can be a pain for some people to make. It's time-consuming. If you are not interested in the confit, use minced garlic but add it in before baking.
How to Make Brie Pasta
Step 1: Preheat the oven to 350 ℉. Place the brie round in the center of the Pyrex glass pan. Surround the brie round with chopped cherry tomatoes. Season with salt and pepper. Bake in the oven for 15 minutes.
Step 2: While the brie is baking, boil a pot of water, and boil the rotini as the directions state. Drain the rotini and as always, save a bit of pasta water.
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Pro-Tips
- The trick to making brie pasta is cutting the bottom rind off of the brie so that the cheese has a way to escape the rind. Use a really sharp knife because brie is a pain in the ass to work with. We used to own a meat and cheese charcuterie company and we had specific cheese wire to cut the brie. Which I'm now remembering is in my garage!
Step 3: Remove the pan from the oven. Combine the pasta in the baking pan with the garlic confit. Stir in about ¼ cup of pasta water. Allow everything to sit for 10 minutes and then garnish with parsley and serve.
Baked pasta like this one or Italian Stuffed Shells are so easy to make in the winter! If you're looking for something easy like this for the summer, try our Italian Pasta Salad!
Recipe FAQs
Brie pasta is so good cold that I'm here to tell you not to. Definitely try it cold the next day. It is SO good. If you want to reheat it, it does great in the microwave. But definitely also try it cold the next day.
Brie is buttery and nutty but very mild. People normally hear brie and think they're going to get a stinky cheese but that's really not the case. It's a fairly mild flavor...usually. There are plenty of brie cheese types that can be very funky.
You can, but the rind is where most of the flavor is. I would highly recommend leaving it intact.
More Pasta Recipes
If you give this recipe a try, please leave a comment or review below. We'd love to know what you think! Follow us on Instagram @vindelgiudice or Tiktok @alwaysfromscratch. Check out some of our other pasta recipes if you liked this one!
📖 Recipe
Creamy Brie Pasta
Equipment
- 1 pyrex pan
Ingredients
- 1 8oz round of triple creme brie
- ½ lb rotini
- 2 cups cherry tomatoes, halved
- 4 cloves garlic confit
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 350 ℉. Cut the rind off of the bottom of the brie round. Place it in the center of the Pyrex glass pan. Surround the brie round with chopped cherry tomatoes. Season with salt and pepper. Bake in the oven for 15 minutes.
- While the brie is baking, boil a pot of water, and boil the pasta as the directions state.
- Remove the pan from the oven. Combine the pasta in the baking pan with the garlic confit and stir well. Allow everything to sit for 10 minutes and then serve.
Notes
- The trick to making brie pasta is cutting the bottom rind off of the brie so that the cheese has a way to escape the rind. Use a really sharp knife because brie is a pain in the ass to work with. We used to own a meat and cheese charcuterie company and we had specific cheese wire to cut the brie.
Maria Najera
Loved the Brie rotini dish