Brie Cheese Pasta

Prep Time: 15 minutes

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant.
Pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
Reduce the heat to low and add the cubed brie cheese to the skillet. Stir continuously until the cheese has melted and the mixture is smooth, about 3-4 minutes.
Slowly pour in the heavy cream, stirring constantly, and continue cooking until the sauce has thickened slightly, about 2-3 minutes.
Add the cooked penne pasta, grated Parmesan cheese, chopped parsley, and dried thyme to the skillet. Toss everything together until the pasta is evenly coated with the brie cheese sauce.
Season with salt and black pepper to taste.
Serve the brie cheese pasta hot, garnished with additional chopped parsley if desired.

For a creamier sauce, you can add an extra 1/4 cup (60ml) of heavy cream.
If the sauce becomes too thick, you can thin it out with a splash of the reserved pasta cooking water.
Leftover brie cheese pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
For a more indulgent version, you can top the pasta with crispy bacon or toasted breadcrumbs.
Feel free to experiment with different types of pasta, such as fusilli or farfalle, to change up the texture and presentation.

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