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bowl of pasta on wooden board

Broccoli Brie Pasta

This one pot broccoli brie pasta has toasted pecans, creamy brie, tender broccoli, and penne pasta for a simple and delicious meal.
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Course: Pasta
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 5 minutes
Total Time: 20 minutes
Servings: 8
Calories: 415kcal


  • 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 prefer. 


Serving: 1g | Calories: 415kcal | Carbohydrates: 60g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 18g | Cholesterol: 28mg | Sodium: 463mg | Fiber: 35g | Sugar: 13g
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