About this recipe:Delicious and creamy, this dish is prepared with fresh and simple ingredients.
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
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Method Prep:10min › Cook:15min › Ready in:25min
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.
In a large pot of boiling salted water over high heat, cook the fettuccine until al dente, about 12 minutes.
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 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.
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