Pasta with Brie, Mushrooms and Arugula



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I have never had Brie in pasta.  I have never even thought of adding it to pasta.  However, I am now a convert.  Wow.  We loved this!

This was also very kid friendly dish with no overpowering flavors, just the right balance of gooey cheese and mild mushroom flavors.  The arugula adds a nice peppery background flavor without being spicy.

This is a great lunch, dinner or even first course meal.  I have always loved Brie but this really changed it up in a new way.

A new keeper recipe around here, give it a try.




Cook the pasta according to the package directions.  Reserve 1/2 cup of the pasta water, drain the pasta and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat.  Add the mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2 to 3 minutes.  Add the wine, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until the mushrooms brown, 5 to 6 minutes.



Toss the pasta with the Brie and reserved (hot) pasta water until the pasta is coated.  Stir in the mushroom mixture and arugula.  




With crusty bread, this meal is a knockout.

Pasta with Brie, Mushrooms and Arugula
Adapted from Real Simple

12 ounces penne (3/4 box)
1 Tablespoon olive oil
1 pound button mushrooms
1 small red onion, sliced thinly
1/2 cup dry white wine
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
8 ounces Brie, rind removed, cut into 1/2" pieces
1/2 cup reserved pasta water
4 cups baby arugula

Cook the pasta according to the package directions.  Reserve 1/2 cup of the pasta water, drain the pasta and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat.  Add the mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2 to 3 minutes.  Add the wine, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until the mushrooms brown, 5 to 6 minutes.

Toss the pasta with the Brie and reserved (hot) pasta water until the pasta is coated.  Stir in the mushroom mixture and arugula.  

Cooking Note:  I believe the Brie melts best if it is not ice cold from the refrigerator, let it warm up a bit before tossing in the pasta.

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Posted by Noble Pig at Tuesday, October 27, 2009 12:01 AM
Categories: .Entrée
 
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