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Garlic Butter Baked Brie Pasta

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


  • 1/2 lb. lumache or other short pasta

  • 4 tbsp. unsalted butter

  • 4 garlic cloves, minced

  • 1 tbsp. Italian parsley, chopped

  • 1 tsp. crushed red chili pepper

  • 8 oz. Brie or Camembert cheese.

  • 1/3 cup lemon-garlic panko breadcrumbs

Lemon-Garlic Panko Breadcrumbs:

  • 1/2 cup plain panko breadcrumbs

  • 2 tbsp. extra virgin olive oil

  • 1 garlic clove, minced

  • Juice of 1/2 lemon

  • 1/4 tsp. salt


Lemon-Garlic Panko Breadcrumbs:

  1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

  2. Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).

  3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

Garlic Butter Baked Brie Pasta:

  1. Preheat oven to 375°F and bring a large pot of water to a boil.

  2. Melt 4 tbsp. butter in a small bowl and whisk in the minced garlic, parsley and crushed red chili pepper.

  3. Place the Brie in an oven-safe baking dish that is big enough to also fit the pasta. Cut the top of the brie in a criss-cross pattern. Drizzle the garlic butter mixture over the brie and bake in the oven for 15-20 minutes until it is melted on the inside.

  4. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

  5. Remove the Brie from the oven. Strain the pasta and add it directly to the baking dish with the baked Brie and 1/4 cup of pasta water. Add more pasta water as needed, 1/4 cup at a time.

  6. Plate and top with more parsley, crushed red chili pepper and the lemon-garlic panko breadcrumbs.


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