Brie Cheese & Spaghetti
Brie is a soft, creamy French cheese that is named after the Brie region of France where it originated. Brie has a mild, buttery taste and a pale yellow interior. As it ages, it develops a stronger, more complex flavor with an earthy and nutty taste. Brie is high in fat and calcium, and a good source of protein and vitamins A and B-6.
Leave your Brie on the counter for 30 minutes then carefully cut the top rind off leaving the sides intact.
Place the Brie into an oven safe skillet close to the size of the Brie. Place into a preheated 350º oven for about 20 minutes or until hot, bubbly and completely melted.
Meanwhile, in a small bowl combine the olive oil, garlic, red pepper flakes and parsley, set aside. Grate Parmesan cheese for the tops of the individual dishes and set aside.
Cook spaghetti according to package directions.
Drain the spaghetti, saving 1 cup of the water.
Place spaghetti back into the pan and toss well with the prepared oil mixture.
Add the melted Brie to the spaghetti and toss well. If it appears to be too thick, add some of the spaghetti water a little at a time.
Top each serving with Parmesan cheese then serve!
Brie Cheese & Spaghetti
http://www.InDianesKitchen.com
Ingredients
- 16 oz wheel of brie cheese
- 1# spaghetti
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 2 Tbsp freshly chopped parsley
- pinch of red pepper flakes (optional)
- grated Parmesan cheese
Directions
- Take the Brie out of the refrigerator 30 minutes before baking.
- Preheat oven to 350º.
- Carefully cut the top rind off of the Brie leaving the sides intact.
- Place the Brie into an oven safe skillet close to the size of the Brie. Place into the preheated oven for about 20 minutes or until hot, bubbly and completely melted.
- Meanwhile in a small bowl combine the olive oil, garlic, red pepper flakes and parsley then set aside. Grate Parmesan cheese for the tops of the individual dishes and set aside.
- Cook spaghetti according to package directions then drain the spaghetti, saving 1 cup of the water.
- Place spaghetti back into the pan and toss well with the prepared oil mixture.
- Add the melted brie to the spaghetti and toss well. If it appears to be too thick, add some of the saved spaghetti water, a little at a time.
- Top each serving with grated Parmesan cheese then serve.
Source: http://www.delish.com
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Categories: Cheese, Garlic, Oil, Pasta, Spices/Seasoning
Thank you for sharing my recipe!
Deliciously decadent.
Thank you Bernadette and congratulations on being runner-up in the cooking contest.
Sounds tremendous!!
I thought so GP and it was my first time trying it. Thank you!
This looks promising. I have never eaten brie cheese. I do love spaghetti with mizithra – which I only have gotten in a restaurant.
For my first time trying Brie, well let’s just say there wasn’t any left! I have never heard of Mizithra cheese so I googled it. I will have to try that sometime too.
And maybe post the recipe. 🙂 I usually eat the spaghetti with Mizithra cheese at a restaurant called “The Old Spaghetti Factory.”
That’s if I can find it, we live in a smaller town. But there is always Amish country, lots of cheese there!
This looks delicious, Diane. I love eating Brie on its own with crackers and red pepper jelly. Combining it with pasta is a wonderful idea. Your dressing to drizzle on top also is a nice touch!
Thank you Ab! I have red pepper jelly in my refrigerator that I put on English muffins. I will keep that in mind for the next time I buy Brie.
One of my favourite cheeses
One of mine too now!
This recipe is different and sounds good. I have only had Brie in puff pastry and it was delicious!
This was my first time trying it and I love it! It turned out so good in this recipe and was still delicious the next day. I bet it was delicious in puff pastry too, who doesn’t love puff pastry!
So scrumptious!
It really was and it was the first time I tasted Brie, so delicious!
That looks good Diane – anything with extra cheese in it is perfect!
I never tasted Brie before have you? It was a mild flavor that well well with the spaghetti.
I am not sure Diane and if I tasted it, it was not here at home as we didn’t have fancy cheeses and when I saw you cutting off the outer covering of it, I’m pretty sure I don’t remember seeing that before.
We like all the various different cheeses (except: Berto likes blue cheese and I don’t 🙂). But Brie cheese is a favourite in our house – and you can’t make pasta without Parmesan. So, I think I’ll save your recipe for the next pasta evening.
I enjoyed the leftovers as much as eating it right out of the oven. I didn’t expect to love this one, boy was I wrong! I’m with you, no blue cheese for me either.
Oh man! I need to try this! I found your blog at the perfect time because I’m currently trying to figure out what to make for dinner while I wait for the carpet cleaners to finish up! I feel like I’ve seen a ton of great pasta recipes that require brie, but I’ve never really done much with it myself. I think it’s about time I try. Thank you for the inspiration! You’ve got a great blog and I plan on returning!
Thank you!