Description
This Delicious Brie Pasta with Non-Alcoholic Berry Compote is a unique and elegant dish combining creamy melted Brie cheese with the fresh, sweet tang of a homemade mixed berry compote. Perfectly cooked pasta is enveloped in a rich, garlicky Brie sauce, then topped with a vibrant berry compote made from strawberries, blueberries, and raspberries. This recipe takes about 45 minutes and serves four, making it a delightful meal for any occasion.
Ingredients
Pasta
- Fettuccine or pappardelle pasta (or any preferred pasta) – 12 ounces (about 340 grams)
- Salt – 1 tablespoon (for pasta water)
Berry Compote
- Mixed berries (strawberries, blueberries, raspberries) – 2 cups fresh or frozen
- Sugar – 2 tablespoons
- Lemon juice – 1 tablespoon
Brie Sauce
- Brie cheese (or Camembert as a substitute) – 8 ounces (about 225 grams), rind removed and cut into pieces
- Olive oil (or butter) – 2 tablespoons
- Fresh garlic, minced (or garlic powder) – 2 cloves or 1 teaspoon garlic powder
- Salt – to taste (about ½ teaspoon)
- Black pepper – to taste (about ¼ teaspoon)
- Reserved pasta water – ½ cup (more as needed)
- Fresh herbs (thyme or basil, optional) – 1 tablespoon chopped for garnish
Instructions
- Cook the pasta: In a large pot, bring salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, typically 8-12 minutes. Reserve about 1 cup of the pasta cooking water before draining, then drain the pasta and set aside.
- Make the berry compote: In a medium saucepan over medium heat, combine mixed berries, sugar, and lemon juice. Stir gently as the berries begin to soften and break down, cooking for 10-15 minutes until the mixture thickens into a sauce-like consistency. Remove from heat and set aside.
- Sauté the garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned, stirring constantly to avoid burning the garlic.
- Melt the Brie cheese: Reduce the skillet heat to low. Add the Brie pieces and gently stir until the cheese melts into a creamy sauce combined with the garlic oil. If the sauce feels too thick, gradually add reserved pasta water, stirring to loosen the sauce to your preferred consistency.
- Toss pasta with Brie sauce: Add the drained pasta to the skillet with the Brie sauce. Toss thoroughly to coat all the pasta strands evenly. Season with salt and freshly ground black pepper to taste.
- Serve with berry compote: Plate the creamy Brie-coated pasta and generously drizzle the non-alcoholic berry compote over the top. Garnish with fresh herbs like thyme or basil if desired for an aromatic finish.
Notes
- You can substitute Brie with Camembert if preferred; both melt well and provide a creamy texture.
- Adjust the sweetness of the berry compote by adding more or less sugar according to your taste.
- Reserved pasta water is essential to adjust the consistency of the Brie sauce without diluting its flavor.
- If you don’t have fresh garlic, garlic powder can be used as a substitute but fresh is recommended for better flavor.
- This dish pairs well with a simple green salad or crusty bread for a complete meal.
