Brie transforms ordinary pasta into something luxurious.
Its mild, buttery flavor melts into silky sauces that coat every strand, whether you bake a whole wheel, stir cubes into a quick skillet sauce, or pair it with tomatoes, greens, pancetta, or sausage.
These 10 recipes range from 20-minute weeknight wonders to impressive baked dishes.
Most use pantry staples plus one wheel (or wedge) of Brie. Serve with a simple green salad and crusty bread.
1. Classic Brie Spaghetti
A showstopper where a whole wheel of Brie melts into the pasta for ultimate creaminess.
Ingredients (serves 6–8):
- 1 large wheel Brie (or 12–16 oz)
- 1½ lb spaghetti
- 2 Tbsp olive oil
- 3 garlic cloves, minced
- ¼ cup chopped parsley
- Pinch red pepper flakes
- Grated Parmesan, for serving
- Reserved pasta water
Instructions: Preheat oven to 350°F. Cut off the top rind and bake the Brie in a skillet until fully melted and bubbling (15–25 minutes). Cook spaghetti al dente; reserve 1 cup pasta water. Toss drained pasta with oil, garlic, parsley, and red pepper flakes. Add to the melted Brie and toss, loosening with pasta water as needed. Serve immediately with Parmesan.
2. Creamy Brie Pasta with Tomatoes, Garlic & Spinach
A quick one-pan sauce that comes together while the pasta cooks.
Ingredients (serves 4):
- 8 oz pasta of choice
- 8 oz Brie, cut into small pieces
- 1½ cups grape tomatoes, halved
- 2 tsp minced garlic
- 2 Tbsp lemon juice
- ½ cup milk
- 1–2 cups spinach
- Fresh basil, salt & pepper
Instructions: Cook pasta and drain. Sauté tomatoes in olive oil until softened. Add garlic, then melt Brie with lemon juice and milk over medium heat until smooth and slightly thickened. Stir in spinach until wilted. Toss with pasta and basil. Season to taste.
3. Pasta with Fresh Tomato, Roasted Garlic & Brie
A nearly no-cook summer sauce that relies on residual heat to melt the cheese.
Ingredients (serves 4–6):
- 12–16 oz spaghetti or thin pasta
- Ripe tomatoes, chopped
- Roasted garlic cloves
- 6–8 oz Brie, rind removed and torn
- Fresh basil, olive oil, salt & pepper
Instructions: Cook pasta. In a large bowl, combine chopped tomatoes, Brie, roasted garlic, basil, and olive oil. Add hot drained pasta and toss vigorously so the heat melts the Brie into a creamy sauce. Adjust seasoning and serve.
4. Brie Pasta with Pancetta & Spinach
Crispy pancetta adds salty crunch to a lemony Brie sauce.
Ingredients (serves 4):
- 8 oz pasta
- 4 oz diced pancetta
- 3 garlic cloves, minced
- 8 oz Brie, rind removed and cubed
- 1 tsp lemon juice
- 2 cups baby spinach
- Reserved pasta water, salt & pepper
Instructions: Cook pasta; reserve 1 cup water. Crisp pancetta in a skillet, then add garlic. Stir in Brie, lemon juice, and a splash of pasta water until a smooth sauce forms. Remove from heat, add spinach and drained pasta, and toss until coated.
5. Baked Brie, Sun-Dried Tomato & Spinach Pasta
Oven-melted Brie creates a velvety sauce that clings to ridged pasta.
Ingredients (serves 4):
- 8 oz fusilli or similar
- 8 oz triple-cream Brie (top rind removed)
- ¼ cup oil-packed sun-dried tomatoes, chopped
- 4 garlic cloves, sliced
- 2 tsp fresh thyme
- ½ tsp crushed red pepper
- 5 cups baby spinach
- Parmesan and basil for finishing
Instructions: Preheat oven to 375°F. In a baking dish, combine oil, sun-dried tomatoes, garlic, thyme, red pepper, and salt. Nestle Brie in the center. Bake 10 minutes until edges melt. Scoop melted cheese into the dish (discard rind). Cook pasta, add spinach at the end, then transfer to the Brie mixture and toss. Top with Parmesan and basil.
6. Creamy Garlic Brie Pasta
Rich, garlicky, and restaurant-worthy with heavy cream and Parmesan.
Ingredients (serves 4–5):
- 12 oz linguine or fettuccine
- 8 oz triple-cream Brie, rind removed and torn
- 4 Tbsp butter
- 6 garlic cloves, thinly sliced
- 1 cup heavy cream
- ½ cup grated Parmesan
- Nutmeg, salt, pepper, parsley
Instructions: Cook pasta. Melt butter and sauté garlic until fragrant. Add cream and bring to a simmer. Stir in Brie until melted, then Parmesan and a pinch of nutmeg. Toss with pasta and finish with parsley.
7. Brie, Broccoli Rabe & Sausage Pasta
Hearty and savory with a Brie Mornay-style sauce, Italian sausage, and bitter greens.
Ingredients (serves 4–6):
- Pasta of choice
- Italian sausage
- Broccoli rabe (or broccoli)
- Brie for the cheese sauce
- Mozzarella or additional melting cheese, garlic
Instructions: Cook sausage and greens. Make a simple béchamel or cream base, melt in Brie (rind optional for depth), then combine with cooked pasta and the sausage-greens mixture. Optionally bake until bubbly.
8. Creamy Brie Caprese Pasta
Fresh Caprese flavors meet melted Brie for a bright, creamy 20-minute dinner.
Ingredients (serves 4):
- 10 oz spaghetti
- 1 pint cherry tomatoes, halved
- 1 cup cubed Brie
- Onion, garlic, butter
- Fresh basil, oregano, red pepper flakes
- Balsamic glaze
Instructions: Cook pasta; reserve water. Sauté onion and garlic in butter. Add tomatoes and seasonings until softened. Stir in Brie and pasta water until creamy. Toss with pasta, finish with basil and balsamic glaze.
9. Broccoli Brie Pasta (One-Pot)
Simple, nutty, and complete with toasted pecans and tender broccoli.
Ingredients (serves 6–8):
- 14–16 oz penne
- 5–6 cups broccoli florets
- 8 oz Brie, cubed
- 2–3 Tbsp olive oil
- 1 tsp minced garlic
- ¾ cup pecan halves, toasted
- Salt & pepper
Instructions: Cook pasta and add broccoli in the last few minutes. Drain (reserve a little water). Toss hot pasta and broccoli with olive oil, garlic, and Brie until the cheese melts into a light sauce. Stir in toasted pecans and season.
10. Chicken Brie Spaghetti with Sun-Dried Tomatoes
Protein-packed skillet pasta with savory chicken and sweet-tangy tomatoes.
Ingredients (serves 4):
- 12 oz spaghetti
- 1 lb boneless chicken (thighs or breasts), diced
- 8 oz Brie
- ⅓ cup sun-dried tomatoes
- 3 garlic cloves
- ¼ cup chicken broth + ½ cup heavy cream
- Fresh basil, salt & pepper
Instructions: Cook chicken until browned; set aside. In the same skillet, melt Brie with sun-dried tomatoes and garlic. Add broth and cream; simmer until slightly thickened. Toss in cooked spaghetti, chicken, and basil. Season and serve.
Tips for Cooking with Brie Pasta
- The rind is edible and adds flavor, but many recipes remove it for a smoother sauce.
- Cut Brie into small pieces or slightly soften it so it melts evenly.
- Always reserve pasta water-it helps emulsify the sauce.
- Serve immediately; Brie sauces can thicken or separate as they cool.
- Pair rich dishes with bright sides like lemony greens or a simple tomato salad.
From ultra-simple melted-wheel spaghetti to loaded skillet and baked versions, these recipes prove Brie belongs in your pasta rotation year-round. Pick one for tonight and enjoy the creamy luxury!
More Brie Cheese Recipes
Looking for more delicious ways to enjoy Brie cheese? Explore these easy and irresistible Brie recipes, from appetizers and elegant dinners to flaky puff pastry creations:
- 10 Irresistible Brie Cheese Appetizer Recipes
- 10 Delicious Brie Cheese Dinner Recipes
- 10 Irresistible Brie Cheese Puff Pastry Recipes
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