A Favourite Summer Pasta with Brie and Courgette
This summer pasta with brie and courgette is one of my absolute favourites. It’s so light, fresh and properly yummy. I first came across a version of it years ago in one of those 101 recipe books from BBC Good Food, and it’s been a firm favourite in my kitchen ever since. I’ve included it in loads of my Meatless Monday posts, but for some reason, it’s never had its own blog post until now. It’s about time.
What I love most is the way it brings together ingredients from two food traditions I adore. In French cooking, brie and tomatoes are a classic pairing. Creamy, mellow cheese with bright, juicy tomatoes, often layered into tarts or baked dishes. That mix of richness and acidity is a real staple in French home cooking.
On the Italian side, lemon and pasta often appear together in the warmer months. These ingredients bring a bit of zest and lift to simple, oil-based sauces. Because of that, it’s such a clever way to wake up a dish without needing loads of extras. That’s why this summer pasta with brie and courgette works so well — it blends the best of both traditions in one easy bowl.
Seasonal and Simple, Just the Way I Like It
The whole thing is seasonal, low on fuss and big on flavour. Brie melts down into a silky, garlicky sauce that coats the spaghetti beautifully. Meanwhile, tomatoes and courgettes bring all the summer veg vibes. They brighten it up and add that soft, fresh texture I love.
Courgettes are such a brilliant addition. They’re slightly sweet and perfect for soaking up the flavours. I also think this is an ideal recipe when someone gives you a glut from their garden. I always seem to end up with bowls of homegrown tomatoes or courgettes from friends, and this is one of my favourite ways to make the most of them.
So yes, it’s easy, minimal, eco-friendly and a proper little hug in a bowl. I really hope you love it as much as I do.
Brie and Tomato Spaghetti
Ingredients
- 1 pack Brie
- 1 Lemon rind and juice
- 2 cloves Garlic
- 3 Courgette diced
- 1 pack Cherry Tomatoes diced
- 500 g Spaghetti
Instructions
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Put your pasta pan on to boil
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Dice your tomatoes, courgette and garlic
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In a pan (such as a wok) which can accomodate your pasta once cooked, add a swig of olive oil and then fry off your courgettes, garlic and tomatoes until golden
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Put your spaghetti on to cook for 10 minutes once your water is at a rolling boil
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Add your lemon juice and rind to your vegetable pan
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Dice your brie, ready to add
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Once cooked, drain your pasta in a coriander with a mug underneath to capture a little of the cooking water
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Add pasta to the wok and a little of the cooking water as needed, then the brie and mix well before serving.
Why This Summer Pasta with Brie and Courgette Is a Sustainable Star
- Seasonal ingredients: Tomatoes, courgettes, and basil are all at their best in summer, which makes them perfect for low-carbon cooking.
- Low waste: The whole courgette and tomato go in, and leftover Brie or Camembert works beautifully in this dish.
- Minimal packaging: All the ingredients are easy to source plastic-free if you shop locally or at markets. That’s a win for the planet too.
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