Looking to switch up your pasta game from the TikTok-famous feta version? Why not try a twist with creamy brie instead? This pasta is all about that melty brie goodness, paired with earthy mushrooms, sweet shallots, and crispy bacon—like the sophisticated cousin of feta pasta.
Customize it:
The beauty of this recipe lies in its flexibility. Try rosemary instead of thyme, parsley instead of basil, or swap pine nuts for pecans. Don’t hesitate to use your favorite mushrooms, too.
Choosing the right brie:
Brie can be divisive, but we recommend a triple cream variety for its mild, buttery taste. Before baking, slice off the top rind to reveal the creamy interior. Leave a border to maintain its shape and prevent overcooking.
Pro Prep Tips:
- Start boiling water while prepping ingredients to save time.
- Cook pasta slightly under to avoid mushiness after baking.
- Opt for pasta shapes like trumpet or fusilli for a forgiving texture.
Serve this indulgent pasta with a fresh salad and crusty bread. Leftovers store well for up to 5 days in the fridge or 6 months in the freezer.
Baked Brie Pasta
Ingredients
- 4 oz. thick-sliced bacon cut into ½” pieces
- Kosher salt
- 10 oz. dried pasta trumpet, fusilli, or rotini
- Extra-virgin olive oil
- 8 oz. cremini mushrooms sliced
- 1 large shallot chopped
- 3 cloves garlic sliced and chopped
- 4 tsp. chopped thyme leaves
- ½ c. white wine
- ½ c. heavy cream
- 1 tbsp. Dijon mustard
- 7 oz. triple cream brie top rind sliced off
- ¼ c. toasted chopped pine nuts
- Zest of 1 lemon
- ¼ c. chopped basil leaves
Instructions
- Cook bacon in a skillet until crispy, then set aside. Reserve 2 tbsp. of bacon fat.
- Boil salted water and cook pasta until slightly underdone. Reserve ½ cup pasta water.
- Sauté mushrooms, shallot, garlic, and thyme in bacon fat. Add wine, cream, and mustard.
- Move mushroom mix aside, place brie in skillet, cover, and bake.
- Combine pine nuts, garlic, lemon zest, and basil.
- Stir pasta into brie, top with bacon and pine nut mix, and serve hot with lemon wedges. Enjoy!