Creamy pasta with Brie cheese, cranberries, and a buttery crumb topping brings festive flavors to the table.
# What You'll Need:
→ Pasta
01 - 12 oz short pasta (fusilli, penne, or rigatoni)
02 - 1 tbsp kosher salt (for pasta water)
→ Sauce
03 - 2 tbsp unsalted butter
04 - 2 garlic cloves, minced
05 - 7 oz Brie cheese, rind trimmed and cubed
06 - ½ cup heavy cream
07 - ¼ cup whole milk
08 - ½ cup dried cranberries, chopped
09 - 1 tsp fresh thyme leaves
10 - ¼ tsp ground black pepper
11 - ½ tsp kosher salt
→ Tartlet-Inspired Topping
12 - ⅓ cup panko breadcrumbs
13 - 1 tbsp unsalted butter
14 - ¼ cup chopped toasted walnuts (optional)
→ Garnish
15 - 1 tbsp fresh parsley, chopped
16 - Additional dried cranberries (optional)
17 - Extra fresh thyme (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve ½ cup of pasta water and drain the pasta.
02 - In a large skillet over medium heat, melt 2 tablespoons of butter. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add the cubed Brie, heavy cream, and whole milk to the skillet. Stir gently until the Brie melts completely and forms a smooth sauce, approximately 3 to 4 minutes.
04 - Stir in chopped dried cranberries, fresh thyme leaves, black pepper, and kosher salt. Reduce heat to low and simmer for 2 to 3 minutes to blend flavors.
05 - Add the drained pasta to the cheese sauce and toss to coat evenly. Add reserved pasta water gradually to adjust the sauce consistency as desired.
06 - In a small pan over medium heat, melt 1 tablespoon of butter. Add panko breadcrumbs and optional walnuts, toasting until golden brown, about 2 to 3 minutes. Remove from heat.
07 - Divide pasta into serving bowls. Top with the buttery breadcrumb mixture, chopped fresh parsley, additional dried cranberries if desired, and a sprinkle of fresh thyme.
