Baked Brie Pasta Sauce (Printable Version)

Creamy baked brie melds with cherry tomatoes and herbs, tossed with fettuccine for a luscious vegetarian dish.

# What You Need:

→ Pasta

01 - 14 oz fettuccine

→ Sauce

02 - 9 oz brie cheese wheel, rind on, cut into large chunks
03 - 1 lb cherry tomatoes, halved
04 - 3 cloves garlic, thinly sliced
05 - 2 tbsp extra-virgin olive oil
06 - 1 tsp fresh thyme leaves (or ½ tsp dried)
07 - ½ tsp crushed red pepper flakes (optional)
08 - ½ tsp kosher salt
09 - ¼ tsp freshly ground black pepper

→ Garnish

10 - 10 fresh basil leaves, torn
11 - Freshly ground black pepper, to taste

# How to Make It:

01 - Preheat the oven to 400°F.
02 - Combine cherry tomatoes, garlic, olive oil, thyme, crushed red pepper flakes, kosher salt, and black pepper in a large ovenproof baking dish; toss to mix evenly.
03 - Nestle brie chunks into the center of the baking dish, partially surrounded by the tomatoes.
04 - Bake uncovered for 25 minutes until tomatoes are soft and bursting and brie is melted and gooey.
05 - Meanwhile, cook fettuccine in a large pot of salted boiling water until al dente; reserve ½ cup pasta water and drain pasta.
06 - Remove baking dish from oven; stir melted brie and tomatoes together until smooth and creamy, then add hot drained fettuccine and toss to coat, adding reserved pasta water as needed to achieve a silky texture.
07 - Scatter torn basil leaves over the pasta, finish with freshly ground black pepper, and serve immediately.

# Expert Advice:

01 -
  • It tastes like something you'd order at a bistro, but you make it in one dish with almost no effort.
  • The brie melts into the tomatoes and creates a sauce so creamy you won't believe there's no cream involved.
  • It's the kind of meal that impresses guests but doesn't stress you out in the kitchen.
02 -
  • Don't skip reserving the pasta water, it's the secret to getting the sauce to coat the noodles perfectly.
  • If your brie is really cold, let it sit at room temperature for 15 minutes before baking so it melts more evenly.
  • Toss the pasta in the baking dish while everything is still hot, the residual heat helps the sauce come together.
03 -
  • Use a baking dish that's large enough to give the tomatoes space to roast, if they're too crowded they'll steam instead of caramelize.
  • If you want a deeper flavor, roast the tomatoes and brie for an extra 5 minutes until the edges start to char slightly.
  • Always taste the sauce before tossing with pasta and adjust the salt, the brie can vary in saltiness depending on the brand.
Go Back