Brie and Walnut pasta |

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I have been on a pasta mission lately but got tired of tomato flavours and while I love simple pasta flavours like the penne arrabiata or penne with butternut this pasta recipe breaks the mould. It has brie, walnuts and mushrooms in it and gave me just what I was looking for, a rich complex taste that sent everyone back for more. It only takes about 20 minutes to make, what more could you ask for. (4 or 5 people)

What you need

1 teaspoon crushed garlic
200g mushrooms sliced
1/2 cup white wine
1 tablespoon seed mustard
500ml cream
200g brie cheese chopped up
1 cup broken toasted walnuts
Chives or parsley chopped

2/3 bag dry penne or about 350g
Olive oil

The process

To toast walnuts, place the broken walnuts in a hot dry non stick pan and toss around until you smell the nutty aroma, simple.

While you are preparing the sauce, place your pasta in a large pot of salted water and cook to al dente, drain.

In a pan on a medium to high heat add a little oil and cook the mushrooms for about 5 minutes, add the garlic and cook for another 3 minutes or so until the mushrooms are tender and lightly browned on the edges.

Now add the wine and cook until about 1/3 of the wine has evaporated.

Now add the cream and mustard and stir constantly until the sauce thickens a little. As the sauce cools it will thicken up more.

Thats it, combine the cooked pasta and the sauce together with the Brie and toasted walnuts in the pasta pot, toss around to coat the pasta and then transfer to a serving bowl.

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6 Responses to “Brie and Walnut pasta”

1. Jess says:

   July 20, 2010 at 12:44 pm

   Hi Graham,

   what is a good substitute to use for the white wine?

   Reply
   • Graham says:

     July 20, 2010 at 3:02 pm

     Hi Jess, Verjuice is the best white wine substitute, available at Woolworths and some delis. Cheers G

     Reply
2. Shirley says:

   April 26, 2010 at 12:36 pm

   Hi Graham,

   can i add anything to this past to have a bite/chilli like.

   Regards
   Shirley

   Reply
   • Graham says:

     April 29, 2010 at 9:06 am

     Hi Shirley, sure you can, a finely sliced chili would do the trick. It’s all about making the recipe your own. Let us know how it works it. Cheers for now G

     Reply
3. Vicky says:

   April 17, 2010 at 7:46 pm

   When does the brie cheese get added?

   Reply
   • Graham says:

     April 19, 2010 at 4:03 pm

     Hi Vicky, you add the brie and the walnuts to the pasta with the sauce. Thanks for pointing it out, I have adjusted the recipe. Cheers for now G

     Reply