This is a super simple, extremely flavourful vegetarian pasta. A perfect dish for whipping together on a busy evening.
12 ounces penne (3/4 box)
1 Tablespoon olive oil
1 pound button mushrooms
1 small red onion, sliced thinly
1/2 cup dry white wine
8 ounces Brie, room temperature, rind removed, cut into 1/2″ pieces
4 cups baby arugula
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup reserved pasta water
1. Cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water, drain the pasta and return it to the pot.
2. 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, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until the mushrooms brown, 5 to 6 minutes.
3. Toss the pasta with the Brie and reserved (hot) pasta water until the pasta is coated. Stir in the mushroom mixture and arugula.
(Recipe from Real Simple)