Spaghetti with Brie and cherry tomatoes

    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.

    19 people made this

    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

    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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    Reviews in English (1)


    Loved this though we did add bacon as my wife won't eat any evening meal without meat. I didnt add enough cherry toms and next time will put them in earlier whole, we enjoyed it and will be doing it again our way Just had this tonight, but with leftover gammon and stilton instead yummy  -  31 May 2013