Pasta With Brie, Mushrooms, and Arugula

Pasta With Brie, Mushrooms, and Arugula
David Prince
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preparation
20
minutes
cooking
20
minutes
Serves 4

Ingredients

12
ounces
penne (3/4 box)
1
tablespoon
olive oil
1
pound
button mushrooms, quartered
1
small red onion, sliced
1/2
cup
dry white wine
kosher salt and black pepper
8
ounces
Brie, cut into 1-inch pieces
4
cups
baby arugula

Directions

  1. Cook the pasta according to the package directions. Reserve ½ cup of the cooking water, drain the pasta, and return it to the pot.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat.
  3. Add the mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2 to 3 minutes.
  4. Add the wine, ½ teaspoon salt, and ¼ teaspoon pepper and cook until the mushrooms begin to brown, 5 to 6 minutes.
  5. Toss the pasta with the Brie and reserved cooking water until the pasta is coated. Stir in the mushroom mixture and arugula.
Sara Quessenberry
November 2009

Nutritional Information

  • Per Serving
  • Calories 578
  • Fat 21 g
  • Sat Fat 11 g
  • Cholesterol 57 mg
  • Sodium 615 mg
  • Protein 26 g
  • Carbohydrate 70 g
  • Fiber 3 g
What does this mean? See Nutrition 101.

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