Meatless Mondays: Pasta with Brie, Mushrooms, and Arugula

Posted on November 28, 2011 by Courtney

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You’re probably sick of leftover turkey by now, right? If you’re in the mood for a light, easy dinner, this is one of my favorites!


12 oz. penne (3/4 box)
1 tbsp olive oil
1 lb. button mushrooms, quartered
1 small red onion, sliced
1/2 cup dry white wine
kosher salt and pepper
8 oz. brie, cut into 1-inch pieces
4 cups baby arugula


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, until the mushrooms begin to release their juices, about 2 to 3 minutes. Add the wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until the mushrooms begin to brown, 5 to 6 minutes.

3. Toss the pasta with the brie and reserved water until coated. Stir in the mushrooms, onion and arugula.

Serves 4. Cheers to Real Simple.

Bon appetit!

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If It Doesn’t Smell, Don’t Wash It


According to Real Simple, if every American made an effort to launder less — cutting out just one load of laundry a week per household — we’d save enough water to fill seven million swimming pools each year.

So if it looks clean, and it smells clean, call it clean and wear it again. Consider hanging worn clothes out on your clothesline to freshen them up between wearings.

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