Creamy, cheesy, EASY Vegan Brie Pasta is the dinner of your dreams. Make the melted vegan brie, roasted tomato and garlic sauce in the oven while your pasta cooks on the stovetop. When both are done just mix them together top with basil and enjoy.
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Hey Internet, ever since I made my own version of that viral feta pasta last year, I’ve been wondering, does it work with my vegan brie? Of course, now I want to know if also works with my vegan cheddar and vegan camembert, too.
In case you don’t know what I’m talking about, it was my Vegan Baked Feta Pasta, that was a rendition of what a lot of folks were doing with store-bought dairy feta cheese. I used a block of my own homemade vegan feta and it worked really well and that has actually become a highly requested recipe in my household.
My favorite thing about this recipe is that it only requires a handful of ingredients.
Ok I lied, that’s my second favorite thing. My #1 favorite thing about this recipe is that it is SO GOOD. Creamy, cheesy, delicious. Great for a party, family dinner, etc. Even the leftovers are great!
Why This Recipe Works
This vegan brie pasta is a very easy meal that comes together in just 30 minutes provided you already made the cheese (or are using store bought).
All you have to do is throw some cherry or grape tomatoes in a baking dish with some garlic and oil (or broth) and bake those while you cook some pasta on the stove top. By the time your pasta is cooked and drained, the stuff in the oven will be ready and you can just mix and serve!
After the baking dish comes out of the oven, those tomatoes are going to be super soft. If they haven’t burst on their own, you can burst them yourself with the back of a cooking spoon or a fork (very satisfying, by the way).
The garlic cloves will be so soft you can mash those as well. You can either take them out and mash them up finely in a separate bowl, or if you’re like me and my husband, leave them a little smashed but intact so you get delicious pops of garlic while eating the pasta.
Then the most satisfying part is using the back of a cooking spoon to smash the baked vegan brie and mix it with the roasted tomatoes and garlic and the oil (or broth). It will become a rich and creamy sauce which you can toss your pasta with.
You can use any pasta you like, but I feel like linguine (or another long pasta) is a little more elevated for the fanciness of the brie.
And btw, if you’ve never tried my vegan brie, you need to. It’s utterly delicious and requires no culturing. Blend up the mixture, cook it on the stovetop for like 5 minutes, and refrigerate overnight (or 4+ hours) and it’s great with crackers & fruit (or in this pasta, obviously).
Ingredients and Notes
- Avocado oil: I like to use avocado oil for this recipe but another neutral high heat oil (like grapeseed oil) will work too. Because we’re heating the oil to 425 degrees Fahrenheit (218 degrees Celsius) we should use an oil with a higher smoke point than olive oil. You can always drizzle a little extra virgin olive oil into the pasta after this dish comes out of the oven. If you prefer to cook without oil, you can use broth. I think vegan chicken broth would be absolutely delicious in this recipe.
- Grape or cherry tomatoes: I would use the best tasting grape or cherry tomatoes you can find for this recipe. Don’t substitute cut up larger tomatoes, though, as they have much more water in them and may make the sauce too watery and thin.
- Garlic cloves: We used a lot of garlic in this recipe because it does complement the flavors really well, but also we really love garlic. We know a lot of our readers really love garlic too, because our vegan garlic noodles are one of our most popular recipes. The garlic cloves I used were large, so I cut them in half lengthwise, which helped them get soft enough to mash while in the oven. If you can’t have garlic, feel free to omit it.
- Vegan brie: You’ll also need one batch of my vegan brie, which is very easy to make, just make it in about 10 minutes the day before you wish to make this vegan brie pasta. My homemade version is healthy, easy, cheap, and delicious, but if you prefer you can use store bought (I have occasionally seen vegan brie at health food stores) but I don’t know for sure how they melt since I’ve only tested this recipe with my brie.
- Pasta of choice: You can use any pasta here you like. Use gluten-free if needed!
- Fresh basil: Basil is a lovely herb to add right before serving.
Step by Step Instructions: How to Make Vegan Brie Pasta
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).
- Grab a 9 x 13 inch baking dish (or similar size) and add about a third of the oil to the bottom and spread it around. Now add your rinsed cherry or grape tomatoes and garlic cloves (I like to slice mine lengthwise so they get soft enough to mash).
- Plunk the vegan brie on top of the tomatoes. If using a store bought vegan cheese that has a rind, you may wish to cut that off depending on the brand. If using my homemade cheese, it does not have a rind.
- Bake the brie, garlic and tomatoes for about 30 minutes until the cheese has darkened in color (it may crack a little, that’s OK because you will mix it momentarily) and the tomatoes have blistered.
- While that’s baking, boil a pot of water and cook your pasta on the stovetop according to package instructions. Drain when finished.
- When the vegan brie, tomatoes and garlic are done baking, remove the dish from the oven. Use a fork or the back of a wooden spoon to first pop all of the blistered tomatoes, mash the garlic a bit (you may choose to remove it and mash it in a small bowl if you want to really mash it up, but I left the cloves just slightly smashed), and then mash the brie. Stir the whole thing around until well mixed, then add in your drained pasta and toss well with tongs or your spoon (I find tongs work better for long pasta).
- Serve your vegan brie pasta immediately with fresh basil. Enjoy!
- Refrigerate leftovers in an airtight container for 4-5 days.
Frequently Asked Questions
It takes about 10 minutes to make my homemade vegan brie, but it must refrigerate in a container for at least 4-6 hours or overnight, which is why I make it a day or two before I want to make the pasta.
Yes, you can use store-bought vegan cheese (any block, any flavor). I have seen vegan brie at the store but I haven’t tried it nor have I tested baking it. So I cannot guarantee that these will melt.
This vegan brie pasta keeps for about 4 days (up to 5 for food safety) in the refrigerator. If you used gluten-free pasta though, it might be shorter since I’ve heard some GF pastas don’t hold up as well after refrigeration.
I recommend serving the pasta immediately after tossing it with the sauce made from the mashed tomatoes, garlic, and oil. Top it with fresh basil when serving! This recipe would go great with many different sides, like air-fried brussels sprouts or any other vegetable. Or a side salad. Or if you’re really a garlic fiend, with our vegan garlic bread.
- Crowd the tomatoes together in the dish to support the vegan brie while it’s baking. That will keep it from sticking to the bottom of the dish.
- Most pasta cooks in just 15-20 minutes, so make sure to get the baking dish of cheese, tomatoes, and garlic in the oven before you start the pasta water so everything is done at the same time.
- Throw other veggies in the baking dish if you like. Choose ones that will cook in 30 minutes, such as broccoli, cauliflower, etc.
- Don’t add the basil till you’re ready to serve as it browns in the oven.
More Recipes Like This
But if you’re looking for more awesome pasta recipes, I’ve got plenty!
- Vegan Baked Feta Pasta
- Vegan Carbonara
- Lemon Tahini Broccolini Pasta or my Vegan Tahini Pasta (different flavor profiles!)
- Vegan Cacio e Pepe
- Vegan Pasta Primavera
- Savory Coconut Pasta
- Vegan Ragu
- Vegan Tuna Casserole
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