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Wednesday: Fusilli with Brie, Mushrooms and Arugula

I tore this recipe out of a magazine years ago, made it that night and it's been in the rotation ever since. It’s great after the holidays or a party when you have the Brie leftover and veggies rattling around in the fridge. The Brie melts into a buttery, light sauce that everyone likes – even the littles. NOTE: The pasta in the photo is a quinoa pasta.
Serves: 4     Prep: 10     Cooking: 20

Ingredients

12 ozs fusilli pasta, or your favorite shape
1 tablespoon olive oil
1 lb button mushrooms, sliced or quartered
1 small red onion, sliced
½ cup dry white wine
Kosher salt and black pepper
8 ozs Brie, cut into 1” pieces – rind is optional
4 cups baby arugula

Instructions

Prep Opportunity
Chop the veggies and cheese so you are ready to go at dinnertime.
1
Set a pot of water to boil for the pasta.
2
Cook the pasta according to the package directions.
3
Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.
4
Meanwhile, heat the oil in a large skillet over medium-high heat.
5
Add the mushrooms and onion and cook until the mushrooms begin to release their liquid- 2 to 3 minutes.
6
Add the wine, ½ teaspoon salt, and ¼ teaspoon pepper and cook until the mushrooms being to brown -5 to 6 minutes more.
7
Add the Brie and the reserved cooking water to the pasta and toss until coated.
8
Fold in the mushroom mixture and arugula.
9
Taste for salt and pepper and serve immediately.