Creamy Brie Fettuccini
Fettuccini is coated in a creamy Brie sauce with spinach, sun-dried tomatoes, Parmesan, and fresh parsley for a rich, comforting vegetarian pasta dish.
Ingredients
- ½ lb Fettuccini
- 8 oz brie
- 4 cups chopped spinach
- 1 cup chopped sundried tomatoes
- 1 tbsp each butter and olive oil
- ½ bunch chopped Italian parsley
- ½ chopped yellow onion
- 1 tbsp chopped garlic
- 2 cups reserved pasta water
- 1 cup heavy cream
- ½ cup parmesan cheese
- Salt and pepper to taste
Instructions
- Cook Fettuccini according to package directions reserving 2 cups of the water before draining
- Meanwhile in a large skillet bring the butter and olive oil to medium heat
- Add the onion, parsley and garlic
- Sauté until tender and just beginning to brown
- Add the sundried tomatoes saute 5 minutes
- Place the brie wedge in the center of the saute pan
- Deglaze the pan with pasta water than add the heavy cream
- Simmer Covered for 15 minutes
- Add the Spinach and parmesan cheese simmer 5 minutes longer
- Toss fettuccini in brie sauce