Brie & Asparagus Pasta

Brie & Asparagus Pasta

Health Rating
Prep Cook Ready in Servings
15 min 30 min 45 min 5

Ingredients


341 gm Conchiglie pasta shells, dry (or another pasta that holds sauce well)
2 tbsp Butter, unsalted
1 tbsp Garlic (minced, divided)
1 medium shallot(s) Shallots (finely diced)
227 gm Asparagus (trimmed, cut into 1-inch pieces)
1 pinch Sea salt
1 dash Black pepper
4 tbsp Butter, unsalted (for bechamel)
1/2 tbsp Garlic (minced, for bechamel)
1/4 cup All-purpose white flour (for bechamel)
2 cup Partly skimmed milk, 1% M.F. (at room temperature, for bechamel)
1 pinch Salt (for bechamel)
1/8 tsp Cayenne pepper (for bechamel)
1 tsp Thyme, fresh (for bechamel)
199 gm Brie cheese (diced, remove rind first)
2 tbsp Parmesan cheese, grated (for garnish)
3 tbsp Parsley, fresh (chopped, for garnish)
1 tbsp Red pepper flakes (for garnish)

Instructions


In a large pot, cook pasta according to package directions. Drain and set aside.

In the same pot, melt 2 tablespoons butter over medium heat and saute 1/2 tablespoon of freshly minced garlic with 1/4 to 1/2 cup of finely diced shallot for about a minute until the vegetables begin to soften. Add the asparagus pieces and a pinch of sea salt and saute until the asparagus starts to soften - about 2 minutes.

Remove the vegetables from the pot and set aside. The asparagus should still have some crunch to it when you remove it from the pan.

In the same pot, prepare the Bechamel Sauce: Melt 4 tablespoons of butter in a saucepan over mid-low heat. Be careful not to brown the butter or the sauce won't be white.

Add in 1/2 tablespoon of freshly minced garlic and cook for 30 seconds to a minute until the garlic is fragrant, being careful not to burn.

Then stir in 1/4 cup all-purpose flour and whisk until combined - cooking for about 5 minutes.

Slowly whisk in 2 cups milk. I whisk this in about 1/2 cup at a time, cooking and stirring about 1 minute in between each addition.

Add a pinch of salt, pinch of cayenne pepper, and 1 teaspoon fresh thyme leaves and bring to a simmer over low heat until the sauce thickens. Thickening of the sauce will take about 5-10 minutes. Give it a taste and adjust the seasonings to your liking.

As soon as the Bechamel is thickened, remove it from the heat and add in the diced Brie Cheese. Stir until the brie is melted and the cheese sauce is velvety smooth. Give it a taste and add salt and pepper as needed. Be sure you remove the rind from the brie before adding it to the Bechamel. If you put the cheese in the freezer for about 30 minutes it will harden up and the rind will be easier to remove.

Toss the pasta with the brie cheese sauce and top with the sauteed vegetables. Garnish with fresh Parmesan cheese, parsley and red pepper flakes if you like.

Enjoy!

Nutrition Facts

Per Portion

Calories 612
Calories from fat 254
Calories from saturated fat 151
Total Fat 28.2 g
Saturated Fat 16.8 g
Trans Fat 0.8 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 7.3 g
Cholesterol 84 mg
Sodium 405 mg
Potassium 578 mg
Total Carbohydrate 66 g
Dietary Fiber 4.4 g
Sugars 8.1 g
Protein 23.6 g

Dietary servings

Per Portion


Grain 2.6
Milk 0.4
Milk Alternative 0.8
Vegetables 0.9

Energy sources


Pygal43%465.67985470845855176.0520450407588642%312.9703545769746251.6311675181034415%339.1786267519989117.3232468099536343%42%15%CarbohydratesFatProtein
Recipe from:
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