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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!
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!
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Is the calories amount for the entire dish?
Hi Shahar! The calories and nutrition information are per serving, so there are 4 servings in the entire dish.
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.
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
Ooh and here I am with a big wheel of brie that needs to be eaten! 😀
… and I’ve learned something new: you call this type of pasta “rotini” , we call “fusilli” … Wonderful!
It’s funny – there’s some confusion in the US about rotini and fusilli – here’s a lengthy discussion if you’re interested http://chowhound.chow.com/topics/718150 🙂
I love this mix of ingredients, perfect for all occasions and all seasons … Delicious!
I´m one, most of the time, so I mix this type of pasta things on a regular basis. Any pasta with brie and walnuts is fine with me! It looks so so perfect for me. And I love pasta leftovers.
Quick hearty pastas like this are definitely some of my favorite weeknight dinners! We’d probably end up using grated parmesan instead of brie at our house, though. Hard salty cheeses for life! 🙂
Looks like a very tasty and satisfying meal! Walnuts and Brie are a good combo.