Rating: 3.5 stars
137 Ratings
  • 5 star values: 30
  • 4 star values: 29
  • 3 star values: 47
  • 2 star values: 22
  • 1 star values: 9
Sara Quessenberry

Gallery

Credit: David Prince

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to the package directions. Reserve ½ cup of the cooking water, drain the pasta, and return it to the pot.

    Advertisement
  • 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 cooking water until the pasta is coated. Stir in the mushroom mixture and arugula.

Nutrition Facts

578 calories; fat 21g; saturated fat 11g; cholesterol 57mg; sodium 615mg; protein 26g; carbohydrates 70g; fiber 3g.
Advertisement