Brie And Walnut Spaghetti Food

BRIE AND WALNUT SPAGHETTI

Brie and Walnut Spaghetti image

Make and share this Brie and Walnut Spaghetti recipe from Food.com.

Provided by spatchcock

Categories Spaghetti

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces spaghetti
1 1/2 tablespoons olive oil
1 1/4 lbs broccoli, cut into 1/2 inch flowerets (discard or save stems)
3 -4 garlic cloves, minced
8 ounces brie cheese, rind discarded, cut into 1 inch pieces
1/2 cup walnuts, toasted and coarsely chopped
kosher salt, to taste
sun-dried tomatoes packed in oil (optional) or extra garlic (optional)

Steps:

In a 6-quart kettle bring 5 quarts salted water to a boil.
Add spaghetti and cook until al dente.
Reserve 1/3 cup cooking liquid and drain pasta in a colander.
Return pasta to kettle with reserved liquid.
While pasta is cooking, in a large heavy skillet heat oil over moderate heat until hot but not smoking and cook broccoli with salt to taste, stirring occasionally, until crisp-tender, about 5 minutes.
Add garlic and cook, stirring, until golden, about 30 seconds.
add broccoli mixture, Brie, and walnuts (and other ingredients if used), tossing until cheese is just melted.
If desired, season with salt and pepper.

SPAGHETTI WITH BROCCOLI, BRIE, AND WALNUTS

Spaghetti with Broccoli, Brie, and Walnuts image

Categories Cheese Nut Pasta Vegetable Vegetarian Quick & Easy High Fiber Brie Walnut Broccoli Fall Gourmet

Yield Serves 2 as a main course

Number Of Ingredients 6

Ingredients

8 ounces spaghetti
1 1/2 tablespoons olive oil
1 bunch broccoli (about 1 1/4 pounds), cut into 1/2-inch flowerets,;reserving stems for another use
1 garlic clove, minced
8 ounces Brie, rind discarded, cut into 1-inch pieces
1/2 cup walnuts, toasted and chopped coarse

Steps:

In a 6-quart kettle bring 5 quarts salted water to a boil. Add spaghetti and cook until al dente. Reserve 1/3 cup cooking liquid and drain pasta in a colander. Return pasta to kettle with reserved liquid.
While pasta is cooking, in a large heavy skillet heat oil over moderate heat until hot but not smoking and cook broccoli with salt to taste, stirring occasionally, until crisp-tender, about 5 minutes. Add garlic and cook, stirring, until golden, about 30 seconds.
To pasta add broccoli mixture, Brie, and walnuts, tossing until cheese is just melted, and season with salt and pepper.

WALNUT & PEAR SPAGHETTI

Walnut & Pear Spaghetti image

A light, flavoursome and highly individual pasta dish which includes pear (or apple) and walnuts among its ingredients. Makes a great stand alone dish, or it could be served as a side dish for four. Adapted from a recipe from Australian chef flip shelton's 'green: modern vegetarian recipes'.

Provided by bluemoon downunder

Categories One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

200 g spaghetti
200 g baby spinach leaves, washed well and roughly chopped
50 g gorgonzola (I don't like either of these, so I used 1 tablespoon parmesan and 2 tablespoons Greek yoghurt) or 50 g blue cheese (I don't like either of these, so I used 1 tablespoon parmesan and 2 tablespoons Greek yoghurt)
1/2 ripe pears, peeled, cored and very thinly sliced or 1 granny smith apple, cored and very thinly sliced
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 cup walnuts, shelled, roughly chopped
1 teaspoon lemon juice
fresh ground black pepper, to taste

Steps:

Three quarters fill a large pot with water, bring to the boil, add the spaghetti and cook till al dente (about 8 minutes).
Drain the spaghetti being careful to RESERVE SOME OF THE COOKING WATER.
Return the hot spaghetti to the pot and, over a low heat, add the baby spinach leaves and cheese and stir until the baby spinach leaves wilt and the cheese starts to melt; add a little of the pasta water and continue to stir. (When I made this using yoghurt instead of cheese, I added very little water; judge how much water to use by the consistency).
Add the pear (or apple), walnuts, thyme and sage, stir well, and allow to warm through.
Drizzle with lemon juice, season to taste with freshly ground black pepper and serve hot.
Notes: For a smoother sauce, in a small pan, over a very low heat, melt the cheese with some of the pasta water and stir in the pear (or apple); then stir in the spaghetti and baby spinach leaves, until they are well coated; then add the lemon juice and gently fold in the walnuts, thyme and sage.

Nutrition Facts : Calories 751.7, Fat 28.5, SaturatedFat 6.9, Cholesterol 18.8, Sodium 434.7, Carbohydrate 100.3, Fiber 9.3, Sugar 7.5, Protein 27.8

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