Pasta With Brie, Mushrooms, and Arugula

David Prince

Serves 4 Hands-On Time: 20m Total Time: 20m

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

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

By Sara Quessenberry, November 2009

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Quick 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.)