When it comes to decadent meals, nothing really tops a cheesy, creamy pasta dish. If you’re looking for something new to try out that will absolutely become a favorite, this is the recipe for you. The baked brie pasta from Brooke Caison at Delish is the definition of a comfort meal. The best part is that you can customize it as you wish or based on what ingredients you have at home.
What You Need
4 oz. thick sliced bacon, cut into 1/2 inch pieces
10 oz. dried pasta
8 oz. cremini mushrooms, cut into 1/4 inch slices
3 gloves garlic, 2 sliced, 1 chopped
4 teaspoons thyme, chopped
1/2 cup white wine
1/2 cup heavy cream
1 tablespoon Dijon mustard
7 oz. triple cream brie, top rind cut off
1/4 cup toasted pine nuts, chopped
1 lemon, zested
1/4 cup basil leaves, chopped
What To Do
Preheat your oven to 375 degrees F. Cook the bacon in a cast iron skillet on medium high heat until the bacon is crispy and the fat has rendered. This should take about 7-8 minutes. Once done, transfer the bacon onto a plate lined with paper towel. Remove the bacon fat from the skillet, except for 2 tablespoons.
Bring a large pot of water to boil with plenty of salt. Cook the pasta, making sure to undercook it a bit (about 1 minute less than the package directions) since the pasta will be baked. Before you drain it, reserve about 1/2 cup of pasta water. Toss the pasta with some oil in order to keep from the pasta sticking, and set it aside for now.
Add the mushrooms on the skillet on media high heat and cook for about 3 minutes. Add two teaspoons of bacon fat and shallot and a bit of salt. Mix thoroughly making sure everything is fully coated.
Cook for about 2 minutes or until the shallows soften and then add in the sliced garlic along with the thyme. Cook for a minute and then add the wine, cooking until the liquid has almost completely evaporated.
Reduce the heat down to low and add in the mustard and heavy cream. Stir well until everything is fully mixed and then add in the pasta, 1/2 cup of pasta water, and a bit of salt. Mix everything thoroughly, making sure that the pasta is fully coated with sauce.
Push the mushrooms aside in the skillet and put the brie in the middle. Cover the pan completely with aluminum foil and put in the oven for about 15 minutes.
In a bowl, mix together the pine nuts, chopped garlic clove, lemon zest, basil, and a 1/4 teaspoon of salt. Take the skillet out of the oven and place the pasta all around the brie. Put it back in the oven, uncovered, and bake for about 5 more minutes.
Take the skillet out of the oven and top with the pine nut and bacon mixture and serve. You can serve the dish with a lemon wedge, which will add great acidic balance.