300g vegetarian Brie, rind removed, cut into cubes
2 garlic cloves, crushed
6 tbsp extra-virgin olive oil
300g cherry tomatoes, halved
Large handful fresh basil, chopped
Grated zest of ½ lemon and
a squeeze of juice
400g fettuccine or spaghetti
1. Put the Brie, garlic, oil, tomatoes, basil, and lemon zest and juice in a large bowl. Season, mix together and leave for 10 minutes to infuse.
2. Cook the pasta in a large pan of salted boiling water, then drain.
3. Promptly toss the hot pasta with the Brie mixture, then serve.