Total Time
Prep 20 mins
Cook 15 mins

I was on a quest to use up leftovers from the holiday meal. This is very creamy and tasty. I used a brie with truffles in it. The mushrooms and arugula work really well together. From Epicurious and Real Simple Nov. 2009

Ingredients Nutrition


  1. Cook pasta as directed. Reserve 1/2 C of pasta water, drain pasta, return to pot.
  2. Heat oil in large skillet over medium-high heat. Add mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2-3 minutes.
  3. Add the wine, 1/2 t salt, and 1/4 t pepper and cook until the mushrooms begin to brown, 5-6 minutes and liquid is nearly gone.
  4. Toss the pasta with the brie and reserved water until pasta is coated.
  5. Stir in mushroom mixture and arugula. Serve while hot.