Pasta with Brie, Mushrooms and Arugula

By pumpkinpassion

Ingredients

• 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

Details

Adapted from noblepig.com

Preparation

Step 1

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.