Pasta with Brie, Mushrooms, and Arugula

By miss5elements

Tip: Dry vermouth is a tasty substitute for white wine in many recipes. Try it the next time you want to avoid opening a bottle of white wine for cooking. (An opened bottle of vermouth will last for months in the refrigerator.)

Ingredients

• 12 oz penne (3/4 box)
• 1 T EVOO
• 1 lb button mushrooms, quartered
• 1 small red onion, sliced
• 1/2 c dry white wine
• Kosher salt & pepper
• 8 oz Brie, cut into 1" pieces
• 4 c baby arugula

Preparation

Step 1

1. Cook the pasta according to the package directions.
2. Reserve 1/2c of the pasta water, drain the pasta, and return it to the pot.
3. Meanwhile, heat the oil in a skillet over med-high heat.
4. Add the mushrooms & onion & cook, tossing occasionally, until the mushrooms begin to release their juices, 2-3 minutes.
5. Add the wine, 1/2t salt, and 1/4t pepper & cook until the mushrooms begin to brown, 5-6 minutes.
6. Toss the pasta with the Bries and reserved pasta water until the pasta is coated.
7. Stir in the mushroom mixture & arugula.