Pasta With Brie, Mushrooms, and Arugula

Pasta With Brie, Mushrooms, and Arugula
David Prince
Serves 4Hands-On Time: 20mTotal Time: 20m


  • 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


  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.

Nutritional Information

Per Serving

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

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