A delicious brie and bacon pasta, fusilli mixed with crispy squares of smoked bacon and fresh garden peas, all coated in a simple brie sauce, flavoured with basil and freshly ground black pepper. The dish is finished with thin shavings of parmesan.
Pasta
Bread
Indulge in a deliciously swift yet satisfying dinner, perfect for those bustling worknight evenings. This recipe boasts a harmony of delicious tastes with tender fusilli enveloped in a creamy cheese sauce, punctuated by the savoury crunch of golden-brown bacon bits. Enhanced with the freshness of basil and the subtle sweetness of peas, each bite promises a delightful contrast. Quick to prepare, this dish is sure to become a staple in your weeknight dinner rotation.
To make this dish cook the fusilli in boiling water on a medium heat and cook till just al dente Cut the bacon into squares and sauté till crisp. Cut the cheese into small squares, leaving the rind on. Add the cream and cheese to the bacon pieces, cook till the cheese melts, and drain the pasta reserving a little cooking water. Return the pasta to the pan and add the brie sauce, with a little starchy pasta water to loosen the sauce. Serve immediately with a sprinkle of chopped basil.
When draining the pasta always save some of the water as it is great for losing any sauce
This delicious creamy brie cheese pasta is
perfect for a quick dinner idea after a busy day at work, it's easy to cook and
a great way to use up leftover brie. We usually serve it in autumn winter or spring, the dish is a little heavy for the summer
This recipe is perfect for adults and children alike, if you
love cheese you will love this dish. It's quick to cook, so perfect for a
quick dinner after a busy workday. It’s also a good fridge leftover dish.
If you are looking for quick dinner ideas for the week check
out our quick meal plans
This dish is quite decadent, so is perfect for a dinner
party, make sure you use good quality oversized pasta and to make the dish extra special, serve it with
continental bread.
This recipe is very rich and cheesy, with hits of savoury
from the bacon, the creaminess of this dish is broken up by the freshness from the
peas and basil
We serve this dish with a green salad
or if you are feeling decadent serve it with some crispy garlic bread or crusty
continental bread.
For other dinner ideas you can change the pasta type, we
have used fusilli but penne or spaghetti works just as well, use plain pasta
rather than whole wheat or flavoured one as they will change the overall
flavours of the dish.
You can also change the cheese, you will need a creamy cheese like camembert, or a creamy goat's cheese. Be careful if
you choose goat's cheese as it has a stronger taste so use less cheese and a
little more cream.
If you want to make the dish veggie then replace the bacon
with crispy fried mushrooms, for a mushroom and brie pasta
This cheesy pasta dish is quick and easy to make and tastes delicious, the brie and bacon marry together perfectly especially with the addition of a tasty carbohydrate in this case pasta. What makes this dish the best is the addition of peas and basil giving it an added freshness to cut through all that rich creaminess of the cheese sauce
| Questions | Answers |
Is brie good for cooking? | Yes, is great for cooking, particularly in situations where you want a strong cheese that melts well. You can bake it on its own as a starter, you can add it to
|
What goes well with brie? | There are lots of ingredients that go well with brie, it really depends on the circumstance. If you are serving it cold on a cheese board, then it goes well with fruit like apples and grapes, or sweet pickles and chutneys If you are cooking it, it goes well with
bacon, sweet vegetables like peas and oniony vegetables like leeks |
How long does brie last in the fridge? | Store it in an airtight container and it will last one to
two weeks |
Can you eat the white part of brie? | Yes, the white part of the cheese or the “bloom” is perfectly
safe to eat and is packed full of flavour so if you are eating or cooking with it we recommend you use the white parts of the cheese |
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