Melting Brie Fettuccine with Cherry Tomatoes
Fresh basil and halved cherry tomatoes infuse with garlic, lemon, and extra-virgin olive oil in a bowl while fettuccine cooks. The hot pasta is tossed with cubed Brie to create a creamy, uncooked sauce that melts from pasta heat. Ready in under 20 minutes with no cooking required for the sauce components.
Ingredients
Instructions
- 1
Combine Brie cubes, crushed garlic, olive oil, halved cherry tomatoes, chopped basil, lemon zest, and lemon juice in a large bowl
- 2
Season with salt and pepper, mix together and let infuse for 10 minutes
- 3
Cook fettuccine in a large pan of salted boiling water, then drain
- 4
Toss the hot pasta immediately with the Brie mixture and serve
Tips
Toss pasta with Brie mixture immediately after draining to ensure Brie melts properly from residual heat
Use room-temperature Brie rather than cold for faster melting
Good to Know
Cooked pasta does not store well with this uncooked sauce; best served immediately
Prepare the Brie mixture up to 2 hours ahead, cover and chill. Cook pasta just before serving and toss together
Serve immediately while pasta is hot to melt the Brie
Common Mistakes
Do not let the Brie mixture sit longer than suggested or tomatoes will release excess liquid and dilute flavors
Do not drain pasta too thoroughly or residual water will prevent Brie from melting and creating creamy sauce