If you have leftover Brie or just want a unique take on an easy classic creamy pasta, you’ll love this creamy Brie sauce pasta recipe.
Makes 4 servings
Ingredients:
- 8 ounces pasta of choice
- 8 ounces Brie, rind trimmed off, then cut into small pieces (about 1/2-1-inch cubes)
- 4 strips of sliced bacon
- 3 cloves of garlic, minced
- 1/2 cup milk, divided
- 1/2 teaspoon Italian herb seasoning
- 1/2 teaspoon salt
- Coarsely ground black pepper, to taste
- 2 cups spinach leaves, washed and stems removed
- 1/4 cup chopped fresh basil leaves, plus 2 tablespoons for garnish
Directions:
- Cook the pasta according to package directions, then drain and set aside.
- Meanwhile, trim the rind off the Brie and discard. Cut Brie into 1/2-1-inch cubes.
- In a large skillet, cook the bacon on medium high heat until crisp. Remove from the pan. Drain bacon on paper towels. Cut into small pieces. Set aside.
- Remove all but 1 tablespoon of bacon grease from the skillet. Lower the heat to medium low. Add minced garlic and cook for 30 seconds.
- Add Brie and 1/4 cup of milk to the skillet. Cook over medium low heat for 3-4 minutes until Brie is almost melted. Stir occasionally.
- Add in the remaining 1/4 cup milk, Italian herb seasoning, salt, and pepper. Stir and cook for another 2-3 more minutes until the Brie has fully melted and the sauce is slightly thickened.
- Remove from heat and stir in 2 cups of spinach and 1/4 cup of chopped basil.
- Add pasta and gently mix until fully coated. Top with bacon pieces and freshly chopped basil. Serve.
Tips:
- If the sauce gets too thick before adding spinach, basil and pasta, add 1 to 2 more tablespoons of milk. The sauce will thicken on standing.
- This recipe is a good way to use up leftover Brie. If you don’t have 8 ounces of Brie, goat cheese or Camembert cheese are good substitutions to mix with the Brie,
- Vegetarian Twist: Omit bacon and bacon grease. Substitute 1 tablespoon of olive oil for the bacon grease and 1/3 cup of toasted walnut pieces for the bacon.