The Magic of Triple Cream Brie in Pasta

The inspiration for this delightful dish undoubtedly came from the viral TikTok baked feta pasta, a phenomenon that proved the power of baked cheese as a pasta sauce base. However, what sets this brie pasta apart is the choice of cheese: triple cream brie. Unlike feta, which offers a salty and crumbly texture, brie is renowned for its buttery, mellow, and incredibly rich flavor, especially the triple cream variety. Triple cream brie is exceptionally high in fat content, which means it melts down beautifully into a luxurious, smooth, and abundant “sauce” or oil. When this rich, molten brie combines with the natural acidity and sweetness from the roasted cherry tomatoes, it creates an unparalleled creamy texture that is both indulgent and perfectly balanced. The slight cooling period after mixing allows the sauce to thicken slightly, resulting in that irresistible velvety consistency we all crave in a creamy pasta dish.

Choosing a good quality triple cream brie is key here. Its higher fat content guarantees that luscious, oily melt that forms the foundation of our sauce. This cheese selection elevates the dish from a simple pasta to a gourmet experience with very little effort. If you’re new to baked brie, preparing it with the rind (but cutting the bottom off, as detailed in our pro tips) ensures maximum flavor and a beautiful presentation.

Key Ingredients for Your Creamy Brie Pasta

This creamy brie pasta recipe prides itself on its simplicity, requiring just a handful of quality ingredients to achieve spectacular results. Here’s a closer look at what you’ll need and some helpful notes for substitutions:

• 1 (8 oz) Round of Brie (Triple Creme Recommended): The star of our dish! While any brie will work, a triple cream brie offers superior richness and a more luscious melt due to its higher fat content. Look for a simple, run-of-the-mill brie rather than one with overly complex or smoky flavors, as we want the inherent creaminess to shine through. The rind is essential for flavor and structure during baking, so don’t remove it entirely before baking.
• ½ lb Rotini Pasta: The corkscrew shape of rotini is fantastic for catching and holding onto the creamy sauce, ensuring every bite is flavorful. However, feel free to use other short pasta shapes like penne, fusilli, orecchiette, or farfalle. Even spaghetti or linguine could work for a different texture experience.
• 2 Cups Cherry Tomatoes, Halved: These small, sweet tomatoes burst beautifully in the oven, releasing their juices to create a light, acidic counterpoint to the rich brie. Their sweetness intensifies with roasting, which is crucial for balancing the dish. While grape tomatoes might seem like a natural substitute, cherry tomatoes are generally sweeter and break down more easily, contributing to a smoother sauce. We strongly recommend sticking with cherry tomatoes for the best flavor and texture.
• 4 Cloves Garlic Confit (or minced fresh garlic): Garlic confit adds an incredibly mellow, sweet, and rich garlic flavor without the sharpness of raw garlic. If you happen to keep a jar of homemade garlic confit in your fridge (which we highly recommend for its versatility!), this is a perfect application. If not, simply mince 4-5 cloves of fresh garlic and add them to the baking dish with the tomatoes and brie before baking. The roasting process will mellow their flavor beautifully.
• 1 Teaspoon Salt: Essential for seasoning both the pasta water and the brie/tomato mixture. Adjust to taste.
• 1 Teaspoon Black Pepper: Freshly ground black pepper adds a subtle warmth and aroma.
• Optional Garnishes: Fresh basil or parsley for a pop of color and freshness, or a pinch of red pepper flakes for a touch of heat.

Step 1: Prepare for Baking. Preheat your oven to 350°F (175°C). Take your brie round and carefully slice off the bottom rind. This crucial step allows the melting cheese to beautifully escape and mingle with the tomatoes, forming a richer sauce. Place the brie, cut-side down, in the center of a Pyrex glass baking dish or similar oven-safe pan. Arrange the halved cherry tomatoes around the brie. Drizzle lightly with olive oil (optional, but recommended for extra flavor), then season generously with salt and black pepper. Bake in the preheated oven for 15 minutes, or until the brie is visibly softened and the tomatoes have begun to burst.

Step 2: Cook the Pasta. While the brie and tomatoes are baking, bring a large pot of generously salted water to a rolling boil. Add the rotini pasta and cook according to package directions until al dente – meaning it’s tender but still has a slight bite. Before draining, reserve about ½ to 1 cup of the starchy pasta water. This “liquid gold” is essential for achieving the perfect creamy consistency and helping the sauce cling to the pasta. Once cooked, drain the rotini well.

Pro-Tips for the Perfect Brie Pasta

1. The Rind Trick is a Game Changer: As mentioned in the steps, cutting off the bottom rind of the brie is crucial. This isn’t just for aesthetics; it provides an escape route for the rich, melted cheese to flow out and blend seamlessly with the tomatoes, creating a truly unified sauce. Use a very sharp knife or even a cheese wire if you have one, as brie can be notoriously tricky to cut cleanly.
2. Don’t Skip the Pasta Water: That starchy water you save is your secret weapon. It helps emulsify the sauce, making it incredibly creamy and ensuring it adheres beautifully to the pasta. Start with ¼ cup and add more, a tablespoon at a time, until you reach your desired consistency.
3. Choose Your Brie Wisely: While some brie cheeses have very distinct, strong, or “funky” flavors, for this recipe, a simple, mild, and creamy triple cream brie is ideal. You want the buttery richness to complement the tomatoes, not overpower them.
4. Serve Immediately for Best Texture: This pasta is best enjoyed fresh, allowing you to savor the warmth and optimal creaminess of the brie sauce.
5. Garnish for Freshness: Fresh herbs like basil, parsley, or even a sprinkle of chopped chives, add a burst of color and a fresh counterpoint to the rich pasta. Don’t underestimate their power to elevate the dish!

Creamy Brie Pasta Recipe FAQs

Creamy Brie Pasta

Vincent DelGiudice