Delicious creamy pasta with Brie, cranberries, and a buttery crumb topping bursting with festive flavors.
# Components:
→ Pasta
01 - 12 oz short pasta such as fusilli, penne, or rigatoni
02 - 1 tablespoon kosher salt (for pasta water)
→ Sauce
03 - 2 tablespoons 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 teaspoon fresh thyme leaves, plus extra for garnish
10 - ¼ teaspoon ground black pepper
11 - ½ teaspoon kosher salt or to taste
→ Tartlet-Inspired Topping
12 - ⅓ cup panko breadcrumbs
13 - 1 tablespoon unsalted butter
14 - ¼ cup chopped toasted walnuts (optional)
→ Garnish
15 - 1 tablespoon fresh parsley, chopped
16 - Additional dried cranberries (optional)
# Method:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
02 - In a large skillet over medium heat, melt 2 tablespoons butter. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add cubed Brie, heavy cream, and milk to the skillet. Stir gently until Brie melts and the sauce is smooth, about 3 to 4 minutes.
04 - Stir in chopped dried cranberries, thyme, black pepper, and salt. Reduce heat to low and simmer for 2 to 3 minutes.
05 - Add drained pasta to the sauce, tossing to coat evenly. Add reserved pasta water gradually if needed to adjust sauce consistency.
06 - In a small pan, melt 1 tablespoon butter over medium heat. Add panko breadcrumbs and chopped walnuts if using. Toast until golden, about 2 to 3 minutes. Remove from heat.
07 - Serve pasta in bowls topped with the buttery crumb mixture, fresh parsley, and extra dried cranberries if desired. Garnish with additional thyme.
