Garlic Butter Baked Brie Pasta
Ingredients:
1/2 lb. lumache or other short pasta
4 tbsp. unsalted butter
4 garlic cloves, minced
1 tbsp. Italian parsley, chopped
1 tsp. crushed red chili pepper
8 oz. Brie or Camembert cheese.
1/3 cup lemon-garlic panko breadcrumbs
Lemon-Garlic Panko Breadcrumbs:
1/2 cup plain panko breadcrumbs
2 tbsp. extra virgin olive oil
1 garlic clove, minced
Juice of 1/2 lemon
1/4 tsp. salt
Directions:
Lemon-Garlic Panko Breadcrumbs:
In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.
Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).
Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.
Garlic Butter Baked Brie Pasta:
Preheat oven to 375°F and bring a large pot of water to a boil.
Melt 4 tbsp. butter in a small bowl and whisk in the minced garlic, parsley and crushed red chili pepper.
Place the Brie in an oven-safe baking dish that is big enough to also fit the pasta. Cut the top of the brie in a criss-cross pattern. Drizzle the garlic butter mixture over the brie and bake in the oven for 15-20 minutes until it is melted on the inside.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.
Remove the Brie from the oven. Strain the pasta and add it directly to the baking dish with the baked Brie and 1/4 cup of pasta water. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with more parsley, crushed red chili pepper and the lemon-garlic panko breadcrumbs.
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I'm always on the hunt for delicious and easy dinner recipes, and this Garlic Butter Baked Brie Pasta has quickly become a top contender in my household! While the original recipe is fantastic as is, I've picked up a few tips and tricks, and even tried some variations, that make it even more special and tailored to different cravings. It's all about making that creamy, dreamy brie sauce shine! First off, let's talk about perfecting that baked brie with garlic butter. I've found that scoring the brie in a criss-cross pattern really helps it melt beautifully and allows all that garlicky, buttery goodness to seep in. Don't be shy with the garlic butter mixture – it’s what gives the dish its incredible aroma and depth of flavor. For an extra golden crust on top of the brie, sometimes I’ll broil it for the last minute or two (keep a close eye on it!). To achieve that ultimate creamy brie pasta sauce, the pasta water is your best friend. It’s full of starch, which helps emulsify the melted brie and garlic butter, creating a silky, luxurious coating for your pasta. If your sauce seems a little too thick, don't hesitate to add a splash more pasta water, a quarter cup at a time, until you reach your desired consistency. I've also experimented with adding a touch of cream cheese or mascarpone along with the brie for an even richer, more decadent sauce, especially if I'm looking for a truly indulgent meal. Now, for some exciting variations! If you're like me and love a pop of freshness, adding roasted cherry tomatoes to your baked brie pasta is a game-changer. Simply toss a pint of cherry tomatoes with a drizzle of olive oil, salt, and pepper, and roast them alongside the brie. The burst of sweet, juicy tomato perfectly complements the rich, creamy brie. This addresses the search for 'baked brie pasta cherry tomatoes' and adds a bright, vibrant element to the dish. For an earthy twist, I sometimes sauté some sliced cremini or button mushrooms until golden brown before adding them to the pasta. This creates a 'creamy brie mushroom pasta' that's incredibly savory and satisfying. Just cook them in a separate pan with a little more garlic (because can you ever have too much?) until they release their moisture and get a nice sear, then stir them into the pasta and brie mixture at the end. The mushrooms absorb all the wonderful flavors and add a fantastic texture. And let's not forget the finishing touches! The lemon-garlic panko breadcrumbs, as mentioned in the original recipe, are non-negotiable for that irresistible crunch and bright flavor. I love a good golden panko breadcrumb topping! Along with fresh parsley and a sprinkle of red chili flakes (just like the OCR mentioned, to add a hint of color and warmth), they elevate the dish from simple comfort food to something truly special. I always recommend using a good quality short pasta, like lumache, shells, or orecchiette, as their shapes are perfect for catching and holding onto that luscious creamy sauce. Enjoy experimenting and making this dish your own!
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