Farfalle with Brie, mushrooms and arugula

18 Jan

If there was only one food I could eat for the rest of my life, I’d probably choose Brie.  Or bagels.  Or enchiladas.  Or chocolate chip cookies.  Anyway, that’s besides the point.

I love Brie, but I definitely feel like there are not enough opportunities for me to eat it.  Picnics (Brie and a baguette and a plastic knife = a struggle I have had more times than I care to share) and holiday parties (puff pastry wrapped baked Brie.. so greasy, so delicious, amen) are just not frequent enough to fulfill my Brie quota.

ANYWAY, I made this pasta, originally from Real Simple Magazine.  It’s pasta with melted Brie, sauteed onion and mushrooms and wilted arugula.  I made this as a quick and easy lunch for one, so I like that this recipe comes together quickly and that you can very easily adjust the amount you make (you will have some leftover mushrooms or red onions this way, but those can be used in so many ways – stir fry, omlettes, salads, etc so I don’t mind having extras in my fridge.).

The mix of the creamy, rich Brie and the mushrooms which soak up all the wine flavor was pretty delicious.  And the peppery arugula adds a nice freshness and color.  In general I’d say this recipe is pretty yummy, but definitely not over-flavorful, just mild and subtle.  So make sure to season the pasta water generously with salt before cooking the pasta, and be generous with the salt and pepper when cooking the mushrooms and onions.   Also, use a good wine, because the flavor really gets soaked up by the mushrooms.  I actually used vermouth instead of wine, because I didn’t want to open a whole bottle for the recipe.  I keep vermouth in my fridge all the time (it keeps, opened, for months) as a substitute for wine for recipes or for martinis ;-).    If you really want to jazz this recipe up, and aren’t a vegetarian, I bet adding some proscuitto or pancetta would be pretty awesome in it too.

Farfalle with Brie, mushrooms and arugula  recipe from Real Simple Magazine

Time: 20 min, Yield: 4 servings

  • 12 ounces farfalle (or any shape pasta you like!)
  • 1 tablespoon olive oil
  • 1 lb mushrooms, quartered (I used baby bella)
  • 1 small red onion, sliced
  • 1/2 cup dry white wine or vermouth
  • Salt and pepper
  • 8 ounces Brie, cut into 1/2″ cubes, most of the rind removed (but you don’t wanna lose too much of the Brie! That would be tragic)
  • 4 cups baby arugula

Cook the pasta according to the package directions, making sure to reserve 1/2 cup of the pasta cooking water before draining (using the starchy pasta water to help make a sauce is a great trick).

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 and serve.

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2 Responses to “Farfalle with Brie, mushrooms and arugula”

  1. Amy January 18, 2012 at 11:21 am #

    I also forgot to mention that if you are not a mushroom lover, you could easily substitute another veggie into the recipe – like yellow squash, zucchini, or even a meat option, like crumbled sausage.

    • Lindsay January 18, 2012 at 2:52 pm #

      This looks very good! I have a number of Real Simple pasta recipes that I like – maybe you stole this one out of the magazine before I had a chance to look at it at home? :) I feel like I could make lots of different combos… asparagus, pine nuts, pancetta…

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