Easy Creamy Alfredo Impasta with Brie and Basil

Why should you try this easy brie dish?

There are two things in life that never disappoint: pasta and cheese. So forgive us for sharing yet another brie pasta dish, but we simply could not resist. This brie basil pasta dish is the perfect recipe for anyone suffering from a dairy sensitivity who has been craving a classic alfredo sauce. If you want to learn how you can still enjoy cheese with a dairy allergy, check out this post. In addition to taking out (most of) the dairy, this recipe also takes out all of the fuss of weekday dinners. With just two easy steps, this recipe is ready to enjoy.

We did not plan to create an imitation alfredo with this dish. But once we took that first bite, we knew this was not the average brie dish. The classic “brie-bite” was lacking. Instead, it transformed into a smooth and rich sauce reminiscent of (you guessed it!) alfredo sauce. Some may argue that it is even better than a classic alfredo. But we will let you decide for yourself.

We highly recommend using fresh grown basil (from your own yard, if possible!) for the best results. Additionally, you can use any pasta you desire, but we recommend Rotini. Check out our National Pasta Day post to learn why Rotini is the best for this recipe. And finally, as always, we used the 8 oz Président Brie to ensure this recipe was made to perfection.

How to make it

What you should try next

If you loved this recipe, go check out our other brie pasta dish, Easy Bacon and Brie Linguine. Our linguine dish is less creamy and a little more elegant, perfect for impressing your significant other.

If you’re looking for a cocktail to pair with this pasta dish, try our Autumn Sangria.

This recipe was inspired by Margo Bock’s recipe.

Leave us a message below or contact us if you tried this recipe and want to share your thoughts. We love hearing from you!