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.