Throwback Recipe: Brie Pasta

Brie pasta has been a family favorite recipe for years.  After having it the Mackey’s, it quickly jumped into our summer entertaining routine.  

While it’s not the most healthy recipe (i.e. pasta + cheese), it has many positives.

• It’s a huge crowd pleaser
• It’s easy to make
• It can be reheated well
• It’s decadent
• It can be a complete meal with the addition of a little protein
• It’s easy to feed a large group with
• It’s delicious

So find a reason to make it before summer is over and the basil is not as fresh, even if it means just inviting a few neighbors for a cookout.

 Brie Penne Pasta

• 3/4 a large round of brie cheese (you could do more or less depending on how much you love brie)
• 3 large, fresh, tomatoes, diced
• 1 can of Red Gold, diced tomatoes with basil, oregano + garlic
• 3/4 c. fresh chopped basil
• 2 tbsp. minced fresh garlic
• 3/4 c. EVOO, you could use a little less or a little more depending on how thick you like the sauce.
• salt and pepper
• 1 lb. of whole grain small penne pasta

1. Take the rind off the brie and break into little parts – they don’t need to be uniform.
2. Mix bits of brie with tomatoes, garlic, basil, garlic, EVOO and salt and pepper. This mixture can sit in the fridge or on the counter for a little while to meld together before you use it.
3. Cook pasta according to directions.
4. When the pasta is hot, mix it with the sauce!
5. Serve with grilled chicken, shrimp or on it’s own!

Check out Red Gold’s FB page for a chance to win giveaways and more until August 30!

Share on Facebook