Veggie Pasta with Tomatoes, Basil & Brie!
I know that this dish is not really seasonally appropriate and it probably would be even more amazing if eaten in the summer when tomatoes and basil are so fresh off the farm but nonetheless, it was a nice reprieve from the heavy stews, chilis and pumpkin flavored everything I’ve been eating since September! Brie with pasta seems like SUCH an obvious pairing and I can’t believe I’ve gone this long without combining the two. Recipe inspiration comes from one of my favorite blogs - Food52 but has been tweaked a bit by me!
- Prep Time: 5 Minutes (plus 2-8 hours of macerating)
- Cook Time: 10 Minutes
- Total Time: 15 Minutes (plus 2-8 hours of macerating)
- Serves: 6
- ½ a wheel of Brie (approximately 6 inches in diameter)
- 1 pint grape tomatoes, quartered
- 3-4 gloves of garlic, minced
- ½ cup loosely packed basil leaves
- ¼ cup olive oil
- Kosher salt
- 1 lb Rotini veggie pasta (I use Ronzoni Garden Delight!)
- Set Brie in the freezer so its easier to cut later. It only needs about 20 minutes or so.
- In a large bowl, add grape tomatoes and garlic. Chiffonade the basil leaves and add as well as the olive oil and salt to taste. Once the brie is hard, cut into small cubes and add to the bowl. Gently fold the brie in to the tomato mixture. Cover the bowl and put in the refrigerator for a minimum of 2 hours, maximum of 8.
- Once the tomato/brie mixture is ready, cook your pasta according to the instructions on the box. Strain the pasta and add in the tomato/brie mix. Gently mix until the brie starts to melt. Plate, season with a dash more salt and pepper and enjoy!