Fettuccine with Basil and Brie

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    Fettuccine with Basil and Brie

    Fettuccine with Basil and Brie

    (108)
    25min


    106 people made this

    About this recipe: Delicious and creamy, this dish is prepared with fresh and simple ingredients.

    Ingredients
    Serves: 8 

    • 300g (12 oz) fettuccine pasta
    • 4 large tomatoes, seeded and chopped
    • 2 cloves garlic, minced
    • 150g Brie cheese, diced
    • generous handful chopped fresh basil
    • 5 tablespoons olive oil
    • 1 tablespoon red wine vinegar
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 2 tablespoons grated Parmesan cheese

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a large bowl combine chopped tomatoes, minced garlic, brie, chopped basil, olive oil, vinegar, salt and pepper. Mix well and let stand at room temperature.
    2. In a large pot of boiling salted water over high heat, cook the fettuccine until al dente, about 12 minutes.
    3. Drain the fettuccine, return to the pot and toss with the sauce. Stir until Brie is melted and heated through. Sprinkle with grated Parmesan cheese.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
    Average global rating:
    (108)

    Reviews in English (104)

    Iolanthe
    0

    First thing I've cooked from scratch, like ever!!! I picked this cos it looked fairly easy and yummy and yes it was both those things. I cooked for my boyfriend and his mum and they thought it was delicious. Although it would have been better if I hadn't made too little of the stuff xD  -  28 May 2009

    by
    26

    I got a similar recipe from a newspaper. It's really good without the wine vinegar, just a little more olive oil and use rotini instead of fettuccini - it catches the flavors better. In addition, I used one wedge of regular brie and one herbed one. YUMMY!!! And if you are a garlic lover like me, add more!  -  22 Oct 2007  (Review from Allrecipes US | Canada)

    by
    24

    I scaled back to 4 servings. Used only a pinch of black pepper and fresh picked roma tomatoes. I love brie and this adds a wonderful flavor to this dish! The second time I made this pasta, I used penne, which made it easier to eat! Added fresh roma and heirloom tomatoes! Soooo Good!!  -  25 Jul 2008  (Review from Allrecipes US | Canada)

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