Brie and Green Chilie Sauce for Pasta
Indulge in the creamy decadence of this Brie and Green Chile Sauce for Pasta, a delightful fusion of gourmet flavors and comforting warmth. This recipe elevates your pasta night with its luscious brie cheese base, perfectly balanced by the subtle heat of roasted green chilies. A velvety sauce made with heavy cream, garlic, and a touch of Parmesan melts beautifully into every strand of fettuccine or penne, while a splash of reserved pasta water ensures the perfect texture. Finished with a sprinkle of fresh parsley for brightness, this 30-minute dish is as easy as it is indulgent. Perfect for weeknights or a cozy dinner party, this pasta recipe will make your taste buds sing with its balance of rich creaminess and a subtle kick.
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Recipe Information
Ingredients
- 200 grams brie cheese (rind removed, cut into small chunks)
- 3 medium roasted green chilies (diced)
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper (freshly ground)
- 400 grams pasta (such as fettuccine or penne, cooked according to package instructions)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook pasta according to package instructions. Drain and set aside, reserving 1/2 cup of the pasta water.
In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the unsalted butter to the pan and let it melt completely.
Pour in the heavy cream and stir well. Lower the heat to medium-low and let the mixture come to a gentle simmer.
Add the brie cheese pieces to the cream mixture and stir frequently until the cheese has melted completely.
Stir in the diced roasted green chilies and grated Parmesan cheese. Mix until the Parmesan has melted and the sauce is smooth.
Season the sauce with salt and freshly ground black pepper, adjusting to taste.
If the sauce is too thick, stir in a few tablespoons of the reserved pasta water until the desired consistency is achieved.
Toss the cooked pasta into the sauce, ensuring all the pasta is well coated.
Serve the pasta immediately, garnished with chopped fresh parsley for a pop of color and freshness.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 65% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 1.8 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 331 mg | 25% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 167 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
