Pasta With Brie, Mushrooms, and Arugula

Photo by David Prince
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 578 calories
    • Fat 21 g
    • Sat Fat 11 g
    • Cholesterol 57 mg
    • Sodium 615 mg
    • Protein 26 g
    • Carbohydrate 70 g
    • Fiber 3 g


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


  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.