Pasta With Brie, Mushrooms, and Arugula

Submitted by Chicagoland Chef du

"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"

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 4

ingredients

• 12 ounces penne pasta
• 1 tablespoon olive oil
• 1 lb button mushroom, quartered
• 1 small red onion, sliced
• 1⁄2 cup dry white wine
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 8 ounces brie cheese, cut into 1 inch pieces, I removed the rind
• 4 cups baby arugula, raw
• 1⁄2 cup hot water from pasta water

directions

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.