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This one pot broccoli brie pasta has toasted pecans, creamy brie, tender broccoli, and penne pasta for a simple and delicious meal.
Broccoli Brie Pasta: A Quick and Easy Pasta Recipe
Dinner in 20 minutes! I love a quick and easy meal and this is one of our favorites! From start to finish you can have this pasta prepped and on the table in just 20 minutes.
One Pot Pasta Recipe
I love a good one pot pasta recipe! This recipe has you cooking the pasta and broccoli together in the water at the same time. After your pasta and broccoli are finished cooking, you’ll want to save a little bit of the pasta water, and drain off the rest. At this point you can transfer it to a large serving bowl or put it back in the pot if you want to make serve it from the pot.
Toasting the pecans
Toasting the pecans for this recipe is easy. Just throw them into a frying pan over medium-high heat for about 4-5 minutes. Keep them moving with your spatula and be careful not to let them burn.
What is on the outside of brie? Can you eat the brie rind?
The outside of brie, called the rind, is actually a white mold. But before you freak out, it’s totally safe to eat! The rind itself actually has an earthy flavor to it that many cheese connoisseurs say enhance the flavor of brie.
If you do not like the flavor of the rind feel free to remove it completely in this recipe. I don’t mind the taste of the rind, but I prefer a little less of it. Brie is such a soft cheese that leaving part of the rind on also helps the brie keep its shape. I like to slice off the top and bottom of the brie and leave the rind on the sides before slicing it up into chunks for this broccoli brie pasta.
Eat it hot or cold
In our house we eat this pasta hot and cold! I love it warm with the melty brie, but cold, it tastes more like a pasta salad. Try it both ways. You could make this recipe ahead of time and serve it like a pasta salad at a barbecue pasta salad.
Check out these other recipes we think you'll love!
- Creamy Mushroom Pecan Soup
- Lemon Tarragon Pasta Salad
- Butternut Squash, Goat Cheese, & Sausage Pasta
- Jambalaya Pasta
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- 14-16 ounces penne pasta
- ¾ cup pecan halves, roughly chopped
- 5-6 cups broccoli florets (about 1 medium/large head of broccoli)
- 8 ounces brie cheese, see notes
- 2-3 tablespoons olive oil
- 1 teaspoon minced garlic
- salt and pepper, to taste
- Bring a large pot of water to boil. While yo wait for your water to boil toast your pecans in a frying pan over medium-high heat for about 4-5 minutes.
- Then, prepare your brie cheese. Remove the top and bottom of the rind (or you can leave it on if you prefer). Then, cut the brie into small chunks (about 1 inch long) and set aside.
- Once your water boiling, add penne pasta and cook for 8-10 minutes until al dente. About half way through the pasta boiling (after 4-5 minutes), add your broccoli florets. Let your broccoli cook while your pasta finishes boiling.
- Reserve about ½ cup of cooking water (you probably won’t use it all) and drain off the rest of the water from the pasta and broccoli.
- Toss pasta and broccoli with olive oil, minced garlic, chopped pecans, brie chunks. Drizzle a little bit of hot cooking water over top, and toss. Season with salt and pepper to taste. Serve immediately.
Your brie cheese will have a wax-like rind coating around it. The rind is safe to eat, but some people do not like the taste of it. I usually cut the r ind off the top and bottom of the brie wheel and leave it on the sides. You may remove all the rind surrounding the brie if you like
Amount Per Serving: Calories: 415Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 28mgSodium: 463mgCarbohydrates: 60gFiber: 35gSugar: 13gProtein: 13g
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