Creamy baked Brie blends with cranberries, walnuts, and herbs over tender pasta for a festive main dish.
# Components:
→ 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, cut into cubes
05 - 3.5 oz fresh or frozen cranberries
06 - 2 tbsp honey (or maple syrup for vegan alternative)
07 - 1 tsp fresh thyme leaves
08 - 1/2 tsp freshly ground black pepper
→ Nuts & Garnish
09 - 1/3 cup walnuts, roughly chopped
10 - 2 tbsp fresh parsley, chopped
11 - Zest of 1 orange (optional)
# Directions:
01 - Preheat the oven to 400°F (200°C).
02 - Boil pasta in generously salted water according to package directions until al dente. Drain, reserving 1/2 cup pasta cooking water, and set pasta aside.
03 - Place Brie cubes in a small baking dish, scatter cranberries on top, drizzle with honey, then sprinkle with thyme leaves and black pepper.
04 - Bake Brie mixture for 12 to 15 minutes until cheese is melted and bubbly and cranberries have softened.
05 - While Brie bakes, toast walnuts in a dry skillet over medium heat for 2 to 3 minutes until fragrant; remove from heat and set aside.
06 - Transfer drained pasta to a large bowl, pour the baked Brie and cranberry mixture over it, add a splash of reserved pasta water, and toss gently until evenly coated and creamy.
07 - Fold in half of the toasted walnuts and chopped parsley into the pasta mixture.
08 - Plate immediately, garnishing with remaining walnuts, parsley, and optional orange zest.
