Baked Brie Cranberry Pasta (Print)

Creamy baked Brie paired with tart cranberries and toasted walnuts yields a savory pasta delight.

# Components:

→ Pasta

01 - 12 ounces short pasta (penne or fusilli)
02 - 1 tablespoon olive oil
03 - Salt, for pasta water

→ Cheese & Cranberry

04 - 7 ounces Brie cheese, rind removed and cubed
05 - 3.5 ounces fresh or frozen cranberries
06 - 2 tablespoons honey (or maple syrup for vegan alternative)
07 - 1 teaspoon fresh thyme leaves
08 - 1/2 teaspoon freshly ground black pepper

→ Nuts & Garnish

09 - 1/3 cup walnuts, roughly chopped
10 - 2 tablespoons fresh parsley, chopped
11 - Zest of 1 orange (optional)

# Directions:

01 - Set oven to 400°F.
02 - Boil pasta in generously salted water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
03 - Place Brie cubes in a small baking dish. Top with cranberries, drizzle honey over, then sprinkle thyme leaves and black pepper.
04 - Bake in preheated oven for 12 to 15 minutes until Brie is melted and cranberries soften.
05 - Toast walnuts in a dry skillet over medium heat for 2 to 3 minutes until fragrant; set aside.
06 - Transfer drained pasta to a large bowl. Add baked Brie and cranberry mixture along with a splash of reserved pasta water. Toss gently to coat and create a creamy sauce.
07 - Incorporate half the toasted walnuts and chopped parsley into the pasta.
08 - Plate immediately and garnish with remaining walnuts, parsley, and orange zest if using.

# Expert Advice:

01 -
  • Festive and comforting flavors combined
  • Easy and quick to prepare
02 -
  • For extra flavor, add a handful of baby spinach or arugula when tossing the pasta
  • Substitute dried cranberries if fresh or frozen are unavailable (reduce honey to 1 tbsp)
03 -
  • Use freshly ground black pepper for maximum flavor
  • Add orange zest last to preserve its bright aroma
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