Tagliatelle Brie Bake

Tagliatelle Brie Bake


2 people made this

About this recipe: This is deliciously unhealthy. If you add bacon it becomes "Kinguini." If you add bacon and sausage it becomes "Kingliatelle." Not something you can eat often, but always fun when you can.

Unazukin Lanarkshire, Scotland, UK

Serves: 6 

  • 15g butter
  • 2 tbsp olive oil
  • 1/2 onion, sliced
  • 1 garlic clove, crushed
  • 125g button mushrooms
  • 50-75g basil leaves, torn
  • 2 tbsp freshly grated Parmesan
  • 2 x 400g cans of chopped tomatoes
  • 200ml creme fraiche
  • 300g Brie, rinded and chopped
  • 50g dolcelatte cheese, chopped
  • salt and pepper

Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

  1. Melt the butter with 1 tbsp of the oil in a frying pan, add the onion and garlic and fry for 5 minutes until softened. Add the mushrooms and cook for 2 minutes. Stir in most of the basil. Season with salt and pepper, then remove from the heat.
  2. Cook the pasta until al dente. Drain, return to the pan, season and toss in a little oil. Sprinkle a little Parmesan cheese into the pasta, if liked.
  3. Drain the juice from the tomatoes into a bowl. Stir the tomatoes into the mushroom mixture and stir the creme fraiche into the tomato juice. Add the mushroom mixture and the creme fraiche to the pasta, toss, sprinkle with the remaining Parmesan and a few more basil leaves. Cook in a preheated oven, 180 C (350 F, Gas 4) for about 40 minutes.

Recently viewed

Reviews (1)


But what do you do with the Brie and Dolcelatte? - 28 Jun 2012

Write a review

Click on stars to rate