cooking with bf+v: pasta with brie, mushrooms, and arugula

one of my new year’s resolutions is to cook more.
but more specifically, to cook at least one meal per week out of the…
real simple
dinner tonight: done!
{fall/winter 2011}
recipe book.

if you know me well at all, you know that i’m not much of a cook.  i don’t know the first thing about what flavors go well together or how to add a pinch of this or a pinch of that.  also…i guess i’m afraid to fail.
however, in an effort to take cooking by the cajones, eat healthier, and to introduce new things to my son {who’s such a picky eater} i’ve decided that it’s good for me to start cooking…and ultimately – to enjoy it!

so without further adieu…

pasta with brie, mushrooms, and arugula

hands on time:  20 mins / total time:  20 minutes / serves 4


12 ounces penne (3/4 box)  *i used bowtie
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 *i used spinach


mixing Brie with the pasta cooking water is a quick way to create a rich creamy sauce.
for best results, bring Brie to room temp before using.

*i set the Brie out before i got started; however, i went one step further by cutting the rind off the cheese.

…and then i poured myself a glass of wine.

1.  cook the pasta according to the package directions.  save 1/2 cup of the cooking water and drain the pasta.

2.  meanwhile, heat oil in a large skillet over med-high heat.  add mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2 to 3 mins.  add the wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until the mushrooms begin to brown, 5 to 6 mins more.

*to save time, i bought pre-cut/washed mushrooms, i didn’t add onions {because i’m nursing} and i actually cooked the mushrooms a bit longer than necessary – to give them a yummy carmelized flavor.

3.  add the brie and the reserved cooking water to the pasta and toss until coated.  fold in the mushroom mixture and arugula.

*before i put the drained pasta back into the pot, i added the reserved cooking water and the brie and stirred it around a bit – this made a “cheesy sauce”.  then i added the pasta, the mushrooms, and the spinach.

voila!  grown-up mac n cheese.

it was a big hit in our home…i hope you’ll try it, too!

until next time…


6 thoughts on “cooking with bf+v: pasta with brie, mushrooms, and arugula

  1. this looks so delicious, however i was turned into a tail spin when i read you can’t have onions while nursing. i was so disturbed i googled it, can you not have garlic, spices and lots of other delicious things too? the horror!

    just another reason why moms are saints :)


  2. What a great resolution. Even though I’m back at work, I still don’t feel like a “real” person yet since having Aida. I’m lucky if I can get one crock pot meal made during the week. Your dish looks so yummy. Good luck with keeping this resolution!

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