Pasta With Brie, Mushrooms, and Arugula |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I was on a quest to use up leftovers from the holiday meal. This is very creamy and tasty. I used a brie with truffles in it. The mushrooms and arugula work really well together. From Epicurious and Real Simple Nov. 2009 Ingredients:
12 ounces penne pasta |
1 tablespoon olive oil |
1 lb button mushroom, quartered |
1 small red onion, sliced |
1/2 cup dry white wine |
1/2 teaspoon salt |
1/4 teaspoon pepper |
8 ounces brie cheese, cut into 1 inch pieces, i removed the rind |
4 cups baby arugula, raw |
1/2 cup hot water from pasta water |
Directions:
1. Cook pasta as directed. Reserve 1/2 C of pasta water, drain pasta, return to pot.
2. Heat oil in large skillet over medium-high heat. Add mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2-3 minutes.
3. Add the wine, 1/2 t salt, and 1/4 t pepper and cook until the mushrooms begin to brown, 5-6 minutes and liquid is nearly gone.
4. Toss the pasta with the brie and reserved water until pasta is coated.
5. Stir in mushroom mixture and arugula. Serve while hot.
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