Creamy, cheesy, EASY Vegan Brie Pasta is the dinner of your dreams. Make the melted vegan brie, while your pasta cooks on the stovetop.
- 3/4 cup avocado oil (see note 1 for substitutions)
- 1 pound grape or cherry tomatoes (see note 2)
- 6-8 cloves garlic (or less, to taste), halved lengthwise
- 1 batch or about 2 cups vegan brie (see note 3)
- 1 pound (454 grams) pasta of choice (use gluten-free if needed)
- Fresh basil, optional garnish
- Prep: Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).
- Add oil, tomatoes, and garlic: 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).
- Add brie: 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: 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.
- Make pasta: While that’s baking, boil a pot of water and cook your pasta on the stovetop according to package instructions. Drain when finished.
- Mash it up and mix it up: 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 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: Serve your vegan brie pasta immediately with fresh basil. Enjoy!
- Store: Refrigerate leftovers in an airtight container for 4-5 days.
- Note 1: 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.
- Note 2: 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.
- Note 3: My vegan brie, 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.
- Note 4: Throw other veggies in the baking dish if you like. Choose ones that will cook in 30 minutes, such as broccoli, cauliflower, etc.
- Cook Time: 30 minutes
- Category: Entree
- Method: Baking
- Cuisine: American, Italian
Keywords: Vegan pasta, vegan dinner, vegan brie, vegan cheesy pasta