5/5
(2 Votes)
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
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.