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With just 5 ingredients and one pot, Brie Pasta with Broccoli and Walnuts comes together in 15 minutes. I love to make it with whole wheat rotini, but you can make it with any short pasta you like!

Broccoli-Pasta with Brie and Walnuts in white bowls

For a special occasion dinner, like an anniversary or birthday, I’m happy to spend a lot of time planning and preparing a meal. But for weeknights and lazy weekend days, I want delicious dishes that come together quickly. Often I turn to Chicken Broccoli Pasta, Broccoli Pasta or Bucatini all’Amatriciana or, as you’ve guessed, this Brie Pasta recipe! 

Broccoli-Brie-and-Walnuts on a cutting board

It’s a delicious balance of fresh and rich flavors and you can prepare it in the time it takes to boil pasta. You’ll find it’s a versatile dish; experiment with different nuts, veggies, cheeses, and pasta shapes!

Brie Pasta with Broccoli and Walnuts

Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Course: Main Course
Calories: 628
Servings: 4 people
Do your prep work while you heat your water. You’ll have dinner made in 15 minutes flat. If you like your broccoli well done, add it to the pasta water 5 to 7 minutes before the pasta is done.

Ingredients  

  • 12 ounces whole wheat rotini or any short pasta
  • 1 pound broccoli cut into florets
  • 6 ounces brie cut into bite size chunks
  • 2 tablespoons extra virgin olive oil
  • salt and freshly ground black pepper
  • 2 ounces toasted walnuts chopped

Instructions 

  • Heat a large pot of salted water to boil. Once water boils, add rotini and cook according to package directions.
  • When pasta is 4 minutes from being done, add broccoli florets to boiling water.
  • Once pasta is al dente and broccoli is crisp-tender, drain them together in a colander, reserving 1/2 cup or more of the cooking water.
  • Return the pasta and broccoli to the cooking pot along with a little bit of the cooking liquid. Sprinkle in the chunks of brie and swirl in the olive oil; toss just until the brie starts to melt. Season with salt and pepper. Divide between four bowls. Top each bowl with 1/4 of the walnuts and serve.

Nutrition

Calories: 628kcal | Carbohydrates: 64g | Protein: 25g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Cholesterol: 43mg | Sodium: 305mg | Potassium: 486mg | Fiber: 12g | Sugar: 5g | Vitamin A: 961IU | Vitamin C: 101mg | Calcium: 146mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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11 Comments

  1. Shahar says:

    Is the calories amount for the entire dish?

    1. Marissa says:

      Hi Shahar! The calories and nutrition information are per serving, so there are 4 servings in the entire dish.

  2. Angie R. says:

    So, this recipe…so YUMMY! Great combination of flavors. I made it two nights ago for dinner and had it yesterday and today for lunch. It is even better the next day. I don’t know how to cook without using garlic or garlic powder, so I added a little, which worked well with all the flavors. Thank you for a keeper recipe! My husband and I love it.

    1. Marissa says:

      Wow, Angie! I’m so glad that you and your husband enjoyed it. And, I’m with you on garlic, it improves almost anything!! xoxo

  3. Lorraine @ Not Quite Nigella says:

    Ooh and here I am with a big wheel of brie that needs to be eaten! 😀