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


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

Cooking Instructions

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