Spaghetti with Brie and cherry tomatoes

    (1)
    35 min

    Here is a colourful pasta dish full of fresh summery flavours. The asparagus and tomatoes are very lightly cooked before tossing with the hot pasta and cubes of Brie — the tomatoes gently burst and release their sweet juices, and the heat makes the cheese just start to melt.


    9 people made this

    Ingredients
    Serves: 4 

    • 400 g (14 oz) spaghetti
    • 2 tbsp extra virgin olive oil
    • 2 plump garlic cloves, finely chopped
    • 170 g (6 oz) thin asparagus, cut into 5 cm (2 in) pieces
    • 300 g (10½ oz) cherry tomatoes, halved
    • large handful of fresh basil leaves, roughly tom
    • 170 g (6 oz) Brie cheese, cut into cubes
    • salt and pepper

    Method
    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Cook the pasta in a large pan of boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
    2. Meanwhile, heat the oil in a large frying pan, add the garlic and cook for about 30 seconds. Don't let it brown. Tip in the asparagus and add 4 tbsp of water. Cook over a moderate heat for 3–5 minutes, stirring frequently, until the asparagus is just tender and most of the water has evaporated.
    3. Add the cherry tomatoes and basil, and cook for a further 2 minutes or until the tomatoes start to soften but still hold their shape. Season with salt and pepper to taste.
    4. Drain the pasta in a colander, then pour it into a large serving bowl. Add the vegetable mixture and the Brie, and toss gently to mix. Serve hot, sprinkled with a grinding of pepper.

    Some more ideas

    Replace the Brie with Camembert. * For spaghetti with Brie, asparagus and fresh tomato salsa, cook the pasta as in the main recipe, adding the asparagus to the pan for the last 3 minutes of the cooking time. Meanwhile, finely chop 300 g (10½ oz) ripe tomatoes and mix with 1 finely chopped small red onion, 4 tbsp chopped parsley, 1 crushed garlic clove, 2 tbsp extra virgin olive oil, and salt and pepper to taste. Drain the pasta and asparagus, and tip them into a large serving bowl. Add the salsa and the cheese, and toss gently to mix. * Make rigatoni with mozzarella and rocket. Replace the spaghetti with rigatoni (or penne), and the Brie with 150 g (5½ oz) mozzarella. Omit the asparagus and water, and increase the quantity of tomatoes to 500 g (1 lb 2 oz). In step 4, add 100 g (3½ oz) rocket with the mozzarella, tossing with the pasta just until the leaves wilt and the cheese begins to melt.

    Plus points

    Cheese and tomatoes are a traditional combination, and together they provide protein and many essential vitamins and minerals. * Brie is made from full-fat cow's milk, but because it has a high water content it contains less fat than hard, dense cheeses such as Cheddar. * Basil, a member of the mint family, is believed to aid digestion and relieve the headaches that often occur with a cold.

    Each serving provides

    A, C, folate, niacin, calcium, copper, zinc * B1, B2, B6, B12, E, iron, potassium

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