Brie Pasta with Basil

Prep Time: 10 minutes

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped 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.
Reduce the heat to low and add the cubed brie cheese to the skillet. Stir constantly until the brie has melted and is fully incorporated into the onion and garlic mixture.
Gradually pour in the heavy cream, stirring continuously to create a smooth, creamy sauce.
Stir in the grated Parmesan cheese and the dry white wine. Simmer the sauce for 2-3 minutes, stirring occasionally, until slightly thickened.
Add the cooked penne pasta to the skillet and toss to coat the pasta evenly with the brie sauce.
Remove the skillet from the heat and stir in the chopped fresh basil. Season with salt and black pepper to taste.
Serve the brie pasta immediately, garnished with additional fresh basil 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 by adding a splash of the reserved pasta cooking water.
Feel free to experiment with different types of pasta, such as fusilli or farfalle, for a variation in texture and shape.
Leftover brie 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.

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