Fettuccini with Basil and Brie Recipe - Allrecipes.com
Fettuccini with Basil and Brie Recipe
  • READY IN ABOUT hrs

Fettuccini with Basil and Brie

Recipe by  

"Tomatoes and basil together are a sure hit! Very flavorful. For cheese lovers, try a stronger Brie cheese, otherwise a medium blend will do. Great served warm or cold."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. In a large bowl combine chopped tomatoes, minced garlic, brie, chopped basil, olive oil, vinegar, salt and pepper. Mix well. Cover and let stand at room temperature to marinate for 1 to 2 hours.
  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 and toss with the sauce. Sprinkle with grated Parmesan cheese.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 10 mins
  • READY IN 1 hr 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 20, 2008

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!!

 
Most Helpful Critical Review
Sep 12, 2008

I would give this 3 1/2 stars. It did quite have the punch I expected it to have. I cut the oil in half added about half of a pint of halved grape tomatoes and used a half of a head of roasted garlic from a recipe I found from this site. I'm glad I added the extra garlic otherwise it would have been to lifeless. I think I'll stick to making bruschetta and adding that over pasta.

 

96 Ratings

Oct 22, 2007

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!

 
Oct 27, 2002

I LOVE this recipe with a few changes. I saute the garlic because I don't like it raw, to which I add some chopped onion and some red pepper flakes. I substitute balsamic vinegar for the red wine vinegar. I never would have thought that brie would would work so well with pasta!

 
May 08, 2008

Just tried this again the other night and this time i sautee'd some huge tiger prawns and added that also....holy cow...luv it..

 
Oct 27, 2002

"AWSOME" this is the pasta i've been looking for, has a taste all of it's own. Not your typical alfredo pasta. I love it and so does my family. Thanks Lisa for our new favorite!!!! If you don't try it you are missing out on something great.

 
Oct 27, 2002

This pasta is UNBELIEVABLE. I couldn't believe that something so easy could taste so good. This is fine dining at home. 5 stars

 
Jun 29, 2010

Awesome. I'll likely roast or saute the garlic next time. It was a bit strong. Great summer dish to use basil and tomatoes from the garden.

 

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Nutrition

  • Calories
  • 384 kcal
  • 19%
  • Carbohydrates
  • 34.8 g
  • 11%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 22.5 g
  • 35%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 12.7 g
  • 25%
  • Sodium
  • 342 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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