This brie spaghetti is creamy, rich and a great way to elevate dinner. I like to say this is the more refined, adult mac & cheese. The brie cheese gives it melty goodness that pairs well with fruity red wine or crisp white wine.
8oz brie In a wheel shape for best results can be cut in half.
8oz package of mushrooms (about 1.5 cups)
⅓cup chopped yellow onion
⅛tsp salt & pepper (or more to taste if desired)
1tbsp minced garlic = 3 cloves
Start cooking pasta according to package. Set oven to 350 degrees.
Cut the top of the brie rhind off with a pairing knife and discard. Place it in an non stick oven safe dish. I prefer a well seasoned cast iron skillet. Place in the oven and back for 15- 20 minutes or until it is bubbling and brown.
While pasta is cooking, add olive oil, pasta, parsely, salt, pepper, garlic to a large bowl and whisk together.
In a pan add ½ tbs of oil or butter and sautee mushrooms and onions until golden brown. Set aside. Add them to the pasta once the pasta is fully cooked.
When pasta is fully cooked, toss in the olive oil mixture gently with mushrooms and onions.
When brie is done, place pasta mushroom mix directly onto the melted cheese and carefully mix it evenly. Garnish with a bit more salt and parsely and serve!
You can use a large brie cheese wheel, however I recommend you use an entire package of pasta and double the mushrooms. You may also use less brie, a little goes a long way! Top with chicken or scallops for a full meal with extra protein.