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I cubed the brie, cold right out of the fridge, and left standing a couple hours. Much easier to cube when cold. No need to microwave
Otherwise, followed recipe. Excellent dish. Thanks.
Incredible. It’s like a grown up mac & cheese with vegetables. Quick to make but so delicious.
5/5 or 10/10 – your preference. Change nothing. Make as written.
This is going into heavy rotation. I can’t wait to try it with tomatoes fresh off the bush later this month.
I would use a tiny bit less spinach next time. Really, just a tiny bit.
I am thinking of making this with roasted tomatoes and roasted garlic. Thoughts anyone?
Sounds like a great recipe! Making this for dinner soon but was thinking of adding chicken and zucchini. Can’t wait!
Made this tonight, and it was tasty. However, figuring that the 2 – 3 microwave time for the tomato/cheese mixture would be too long (particularly with the lemon juice) that I reduced it to 1 minute. The cheese curdled. I think I’ll try 20-30 seconds next time, or just let the heat of the pasta melt the cheese.
Normally I avoid pasta as too carb-loaded, but I am so happy I made an exception for this recipe! I made it as directed with a half pound of pasta and it was fabulous. Can’t wait to make it again and share with company!
This was absolutely delicious and quick! I planned to make it based on the ingredients alone and hadn’t read the directions closely. When I came to the part about placing ingredients into a microwave safe bowl and zapping them, I was skeptical. But it turned out great! I did toss with red pepper flakes along with the other seasoning. Thanks for the recipe!
Brie is my favourite cheese ever and I have no idea why I’ve never thought of using it in pasta. Only sandwiches ever! Silly. It’s rather expensive here so I assume using a portion of Greek yogurt and a portion of brie would work well?
Hi Jane, I’m thinking that Greek yogurt may be a bit too tangy. You could add a little cream though.
Nice pasta dish. Thank you.
Made this last night for dinner, without the spinach. Divinely delicious. Will try next time with some spinach.
Will definitely try this with some fresh mozzarella. YUM!
I like each pasta that contains spinach. I usually make it with blue cheese, but this one sounds delicious as well.
I have made a pasta like this for years, but I don’t cook the sauce. Use a good triple cream brie and mix the ingredients in a bowl one hour ahead; it will melt. Let it rest for the hour at room temperature and then add the cooked pasta. The hot pasta is all the heat that is needed, and the fresh taste is incomparable. Yum!
That is how I imagined preparing it too. Glad to know the raw method works! What a perfect summer dish.
My friends and I fixed a meal similar to this yesterday. We got it out of a cookbook from 1984 Named The Pasta Salad Book. It consisted of fettuccine, lemon juice, tomatoes, basil and pepper. We topped it with sauteed shrimp and portabello mushrooms. It made for a great summer lunch! And, if you fancy a little bit of Parmesan cheese does it justice.
That looks awesome. I could eat that right now.
My wife doesn’t like any of the rinded soft cheeses (brie, camembert etc)… can anyone suggest an alternative that will work in a recipe like this.
Chris, goat cheese, feta or mozzarella would work too. Thanks for the great summer recipe, Elise!
I’ve used Gorgonzola in a similar recipe and loved it. I think a milder goat cheese would be delicious also if the Gorgonzola is too strong a flavor.
I have done a similiar recipe and used mozzarella, which worked well. I have also added lightly stir fried courgette (zucchini) and king prawns which was very yummy.
A little cream or creme fraiche will work.
Thanks guys…. I’ll experiment at the weekend. So far I think feta may be winning :)
I recently discovered that brie in pasta is the best thing ever! Everything about this looks summer perfect :)