Ever had a bad day turn around because of a killer pasta dish? That’s what happened when I first tried this Creamy Brie Pasta recipe. It was a rainy Tuesday, and I was out of ideas for dinner. Then, as usual, Nonna gave me her secret Brie Pasta recipe. Some cheesy magic happened in my kitchen that day.
Beware that this pasta isn’t your average mac and cheese. This is something much much better, both in taste and texture, and can take a lot more than just cheese and pasta. The fine brie and silky sauce melt together and every noodle is coated with flavor.
Grab your apron and let’s make this Creamy Brie Cheese Pasta.
Brie vs. Feta: Why We Chose Brie
I pick Brie for its unique properties that go so well with pasta. Feta has a tangy and salty flavor that is good for salads or crumbled toppings. But, it doesn’t melt with pasta like it should. Brie, on the other hand, has a soft and creamy texture. It melts beautifully and makes a rich, smooth sauce.
Brie is packed with fat, which means that when it melts, it releases a lot of oil. It adds an extra layer of creaminess to the dish. This natural richness pairs perfectly with other ingredients in our Pasta like lemon zest or cherry tomatoes. The result is a tasteful sauce that tastes even better as it cools slightly.
It’s this combination that makes Brie the perfect choice for creating a restaurant-quality pasta at home.
Ingredients and Substitutions
For a perfect creamy Brie pasta, you need quality ingredients. It makes all the difference, trust me! Here’s what you need for this amazing Creamy Brie Pasta:
Brie Cheese: Look for a good-quality Brie that’s soft and creamy. Remove the rind for a smoother sauce, but keep it if you like a slightly stronger flavor. If Brie isn’t available, Camembert is a good substitute. But, only if Brie is not possible at the time.
Spaghetti: The long, thin shape of spaghetti is perfect for soaking up the creamy Brie sauce. You can also use linguine or fettuccine if you prefer.
Garlic: Fresh garlic adds a wonderful depth of flavor to the sauce. Use 2-3 cloves, finely minced, for the best results.
Olive Oil: Use extra virgin olive oil for its rich flavor. It forms the base of the sauce and complements the creamy Brie beautifully.
Heavy Cream: This helps to smooth out the melted Brie and create a cohesive sauce. For a lighter version, you can use half-and-half, but the sauce will be less rich.
Lemon Zest: A little bit of lemon zest adds brightness to the dish, balancing the richness of the Brie. If you don’t have fresh lemons, you can skip it, but it’s highly recommended.
Fresh Herbs: Chopped parsley or basil add a touch of freshness to the finished dish. You can adjust the herbs to your taste or use what you have on hand.
Using fresh, high-quality ingredients will make sure that this simple Italian Pasta shines. But you can make substitutions based on what you have—just try to keep it balanced for the best result!
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How to Make Brie Pasta
Step 1: Prepare the Brie
Remove the rind from 8 oz of Brie (or leave it on if you like a stronger flavor). Cut the Brie into small cubes so it melts easily. Set aside.
Step 2: Boil the Spaghetti
Bring a large pot of salted water to a boil. Add 12 oz of spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
Step 3: Sauté the Garlic
In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 cloves of minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic—my rule here is that it should turn golden, not brown.
Step 4: Melt the Brie
Lower the heat to medium-low and add the Brie cubes to the skillet. Stir constantly as the Brie begins to melt. Add ½ cup of heavy cream and continue stirring until the mixture is smooth and creamy.
Step 5: Create the Sauce
Add ½ cup of the reserved pasta cooking water to the skillet, stirring well to loosen the sauce. The starchy water helps the sauce cling to the pasta. Add more as needed to reach your desired consistency.
Step 6: Combine with Spaghetti
Add the cooked spaghetti directly to the skillet with the Brie sauce. Toss well to coat every strand in the creamy sauce. If the sauce seems too thick, add a little more pasta water, one tablespoon at a time.
Step 7: Finish with Lemon Zest
Grate 1 tsp of lemon zest over the pasta and toss to combine. This adds a bright note that balances the richness of the sauce.
Step 8: Serve Hot
Transfer the creamy Brie pasta to serving plates and garnish with chopped fresh parsley or basil. Serve immediately while warm and creamy.
Pro-Tips
- The starchy water helps emulsify the sauce, making it smooth and helping it cling to the spaghetti.
- If you prefer a lighter sauce, start with ¼ cup of cream and add more as needed. For extra richness, you can add a bit more Brie.
- A sprinkle of freshly ground black pepper over the finished dish enhances the flavor and adds a subtle kick.
- Let the Brie sit at room temperature for about 10-15 minutes before using it. This makes it easier to melt into the sauce.
How to Serve Brie Pasta?
I find that this creamy Brie pasta is best when served straight from the stove, while the sauce is still warm, smooth, and clinging to the spaghetti. One of my favorite ways to enjoy it is with a side of crusty garlic bread—perfect for soaking up any extra sauce left on the plate. There’s something about the combination of that warm, rich sauce with the crisp, buttery bread that just hits the spot.
For a lighter touch, I love to serve this dish alongside a simple arugula salad tossed with lemon juice and olive oil. The peppery arugula and the brightness from the lemon make a great match for the richness of the pasta, bringing a nice balance to the meal.
If you’re looking to make it a bit more filling, try adding grilled chicken, sautéed mushrooms, or roasted cherry tomatoes. The chicken brings a nice smoky flavor, the mushrooms add an earthy depth, and those sweet, juicy tomatoes burst with flavor in every bite. It’s a perfect way to turn this into a full dinner that’s sure to make anyone at the table happy.
Reheating and Storage Tips
Store any leftover pasta in an airtight container in the fridge for up to 2-3 days. The sauce may thicken as it cools, but it’s easy to bring back to life. Having said that, you are not getting any leftovers with this, you also know it!
To reheat, place the pasta in a skillet over medium heat with a splash of water or milk. Stir gently until the sauce loosens and the pasta is warmed through.
I don’t recommend freezing this dish, as the creamy sauce can become grainy when thawed. It’s best enjoyed fresh or reheated within a few days.
Can I use other types of pasta for this dish?
Absolutely! While spaghetti is my favorite, rotini, linguine, fettuccine, or even penne work well with this creamy Brie sauce.
Do I need to remove the rind from the Brie?
It’s up to you! Removing the rind gives a smoother sauce, but leaving it on adds a slightly stronger, earthy flavor. Just make sure the Brie is cut into small pieces for easy melting.
Can I make Brie Pata without cream?
Yes, you can use pasta water alone for a lighter sauce, but the cream adds a richer texture. Adjust the amount of water to reach your desired consistency.
What if I don’t have fresh garlic?
You can use garlic powder instead—about ½ teaspoon should do the trick. However, fresh garlic gives the best flavor. I always go with fresh garlic, with almost every Italian recipe, and so should you.
Creamy Brie Pasta Recipe
Equipment
- Large skillet
- Large pot for pasta
- Whisk
- Tongs
- Grater for lemon zest and cheese
- Measuring cups and spoons
Ingredients
- 8 oz Brie cheese rind removed, cut into small pieces
- 12 oz spaghetti
- 2 tbsp extra virgin olive oil
- 3 cloves garlic minced
- ½ cup heavy cream
- 1 tsp lemon zest from 1 lemon
- ½ cup reserved pasta water
- Salt and freshly ground black pepper to taste
- Fresh parsley or basil chopped (for garnish)
Instructions
- Cut 8 oz of Brie into small cubes, removing the rind if desired for a smoother sauce. Set aside.
- Bring a large pot of salted water to a boil. Add 12 oz of spaghetti and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining the pasta.
- In a large skillet, heat 2 tbsp of olive oil over medium heat. Add 3 cloves of minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to brown the garlic.
- Lower the heat to medium-low and add the Brie cubes to the skillet. Stir until they begin to melt, then pour in ½ cup of heavy cream. Continue stirring until the Brie is fully melted and the mixture is smooth.
- Add ¼ cup of the reserved pasta water to the skillet, stirring to loosen the sauce. Gradually add more pasta water, a little at a time, until the sauce reaches your desired consistency.
- Add the drained spaghetti to the skillet. Toss well using tongs, making sure each strand is coated in the creamy Brie sauce. Add more pasta water if needed to thin out the sauce.
- Grate 1 tsp of lemon zest over the pasta and toss again to incorporate. This adds a bright touch that balances the rich Brie.
- Taste and adjust the seasoning with salt and freshly ground black pepper as needed. Transfer the pasta to serving bowls and garnish with chopped fresh parsley or basil. Serve immediately while warm.
Notes
- Let the Brie sit out for 10-15 minutes before using—it will melt more smoothly.
- The starchy water helps bind the sauce, making it cling beautifully to the pasta.
- If you prefer a lighter sauce, reduce the amount of cream and increase the pasta water. For a richer result, use the full ½ cup of cream.
- Add grilled chicken or sautéed mushrooms for a heartier dish without overpowering the delicate flavor of the Brie.
