Best Pasta With Brie Mushrooms And Arugula Recipes

Orecchiette with Mushrooms, Arugula, Tomatoes, and Brie image

Yield 2 servings; can be doubled

Number Of Ingredients 8

2 cups orecchiette or small pasta shells (about 1/2 pound)
2 tablespoons olive oil (preferably extra-virgin)
6 ounces portobello mushrooms, thinly sliced
2 large garlic cloves, minced
3/4 pound plum tomatoes, chopped
1/2 cup dry white wine
2 bunches arugula, stems trimmed
1/4 pound Brie, rind trimmed, cheese cut into 1/2-inch pieces

Steps:

Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving cup cooking liquid.
Meanwhile, heat oil in heavy large skillet over medium-high heat. Add mushrooms and garlic and sauté until mushrooms soften, about 5 minutes. Add tomatoes and stir until beginning to soften, about 2 minutes. Add wine; bring sauce to boil. Reduce heat to medium-low and simmer until tomatoes soften and release their juices, about 5 minutes.
Add arugula, cheese and pasta to sauce. Toss until arugula wilts, cheese begins to melt and pasta is heated through, adding reserved cooking liquid by tablespoonfuls if mixture is dry. Season with salt and pepper.

Pasta With Brie, Mushrooms, and Arugula image

Provided by Chicagoland Chef du

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

Cook pasta as directed. Reserve 1/2 C of pasta water, drain pasta, return to pot.
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.
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.
Toss the pasta with the brie and reserved water until pasta is coated.
Stir in mushroom mixture and arugula. Serve while hot.

Nutrition Facts : Calories 586.3, Fat 21.4, SaturatedFat 10.7, Cholesterol 56.8, Sodium 664.8, Carbohydrate 75, Fiber 11.2, Sugar 3.9, Protein 22.4