Creamy pasta with baked Brie, tart cranberries, toasted walnuts, and fresh herbs in a comforting dish.
# What You Need:
→ Pasta
01 - 12 oz short pasta (penne or fusilli)
02 - 1 tbsp olive oil
03 - Salt, for pasta water
→ Cheese & Cranberry
04 - 7 oz Brie cheese, rind removed and cubed
05 - 3.5 oz fresh or frozen cranberries
06 - 2 tbsp honey (or maple syrup as vegan alternative)
07 - 1 tsp fresh thyme leaves
08 - ½ tsp freshly ground black pepper
→ Nuts & Garnish
09 - ⅓ cup walnuts, roughly chopped
10 - 2 tbsp fresh parsley, chopped
11 - Zest of 1 orange (optional)
# Directions:
01 - Set the oven to 400°F to prepare for baking the Brie and cranberries.
02 - Boil the pasta in generously salted water according to package directions until al dente. Drain, reserving ½ cup of the cooking water.
03 - Place Brie cubes in a small baking dish. Evenly distribute the cranberries on top, drizzle with honey, sprinkle thyme leaves and black pepper.
04 - Bake the Brie and cranberries for 12 to 15 minutes until cheese is melted and cranberries soften.
05 - Toast walnuts in a dry skillet over medium heat for 2 to 3 minutes until fragrant. Remove from heat.
06 - Transfer drained pasta into a large mixing bowl. Add baked Brie and cranberry mixture along with a splash of reserved pasta water. Toss gently to create a creamy coating.
07 - Incorporate half of the toasted walnuts and chopped parsley into the pasta, mixing lightly.
08 - Plate the pasta immediately. Garnish with the remaining walnuts, parsley, and optional orange zest.
