Creamy Brie Pasta
Creamy Tomato and Brie Pasta. A baked brie pasta dish with a creamy tomato sauce.
Servings: 6 servings
Calories: 278kcal
Cost: $12
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.
Nutrition
Calories: 278kcal | Carbohydrates: 31g | Protein: 13g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 1021mg | Potassium: 258mg | Fiber: 2g | Sugar: 2g | Vitamin A: 467IU | Vitamin C: 12mg | Calcium: 87mg | Iron: 1mg