Summer Brie Pasta

published Jul 29, 2023
Summer Brie Pasta Recipe

With juicy, flavorful summer tomatoes and a tangy brie cheese sauce, this easy pasta is for you.


Prep10 minutes to 15 minutes

Cook15 minutes

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summer brie pasta on dark bowl
Credit: Photo: Lucy Schaffer; Food Styling: James Park

Brie cheese

this Brie pasta dish, I was intrigued. I had to make it immediately. I was pleasantly surprised by how easily creamy Brie cheese made an incredibly flavorful pasta sauce with zero effort. While I enjoyed it, I also wanted to introduce more flavors.

The key to this pasta is highlighting the rich, buttery, and delightfully complex flavors of Brie cheese. As it melts into the steaming-hot pasta, it becomes a creamy, cheesy sauce with the help of starchy pasta water. You can use any pasta, but I highly recommend a short pasta, such as fusilli, which ensures that the pasta is beautifully coated in sauce that reaches every nook and cranny for maximum flavor.

Credit: Photo: Lucy Schaffer; Food Styling: James Park

How to Make Summer Brie Pasta

It starts with a garlicky oil with a hint of capers. These tiny, briny bursts of sharp, salty flavors complement the creamy, earthy Brie cheese. And red pepper flakes add a subtle and inviting heat to the sauce.

Cherry tomatoes, which pair well with Brie cheese, get tossed in at the end, along with lemon zest, freshly squeezed lemon juice, and fresh basil (feel free to add more or less, depending on your preference).

This recipe is flexible; as long as you have the Brie cheese sauce, you can try different add-ins. If you don’t like capers, add some chopped olives for a similar salty flavor. You can also mix in other seasonal fresh vegetables like asparagus, corn, or peppery arugula.

Summer Brie Pasta Recipe

With juicy, flavorful summer tomatoes and a tangy brie cheese sauce, this easy pasta is for you.

Prep time 10 minutes to 15 minutes

Cook time 15 minutes

Serves 4

Nutritional Info


  • 8 ounces

    brie cheese

  • 10 ounces

    cherry tomatoes

  • 2 cloves


  • 1

    medium lemon

  • 1/2 cup

    loosely packed fresh basil leaves, plus more for garnish

  • 1 pound

    dried fusilli pasta

  • 1/4 cup

    olive oil

  • 2 tablespoons

    drained capers

  • 1 teaspoon

    red pepper flakes

  • 1 teaspoon

    kosher salt, plus more for the pasta water

  • Freshly shaved Parmesan cheese, for garnish


  1. Bring a large pot of heavily salted water to a boil. Meanwhile, thinly slice 8 ounces brie cheese (leave the rind on). Halve 10 ounces cherry tomatoes (about 2 cups). Mince 2 garlic cloves. Finely grate the zest of 1 medium lemon (about 1 tablespoon). Juice the lemon until you have 3 tablespoons. Pick the leaves from 6 medium fresh basil springs until you have 1/2 loosely packed cup, then coarsely chop.

  2. Add 1 pound dried fusilli pasta to the boiling water and cook according to package directions 1 minute less than al dente, about 9 minutes. Meanwhile, make the sauce.

  3. Heat 1/4 cup olive oil in a large skillet over medium heat until shimmering. Add the garlic and 2 tablespoons drained capers, and cook until fragrant, for 1 to 2 minutes. Turn off the heat. Add 1 teaspoon red pepper flakes and stir to combine.

  4. When the pasta is ready, reserve 1 cup of the pasta water. Drain the pasta and return to the skillet. Add the brie, 1 teaspoon kosher salt, and 1/2 cup of the pasta water. Cook over medium heat and vigorously toss with tongs until the brie melts and the sauce coats the pasta. If the cheese is not fully melted or the sauce is too thick, toss in more pasta water a few tablespoons at a time.

  5. Add the lemon zest, lemon juice, tomatoes, and basil. Toss until wilted, about 30 seconds. Serve garnished with shaved Parmesan cheese and more fresh basil leaves if desired.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days. Reheat with a splash of water to loosen the sauce.