High end melted brie coating the ridges of the penne pasta, deglazing the pan with crisp white wine, peppery arugula lightly wilted throughout, and sauteed to perfection mushrooms. Ooh la la.
Yes, this is not your basic pasta recipe. Think minimal but high end ingredients. Use good white wine and the best brie you can afford. If possible, sample it! The taste will be your sauce, and sometimes brie can be quite strong. It’s going to make a statement here, just like Chanel.
P.S. I threw bacon in on this one because I am that kind of wife. It did not need it, at all.
Recipe adapted from Real Simple
- 3/4 box penne, I used a mix of whole wheat penne and bow ties
- 1 TBS olive oil
- 2 slices of bacon, if you have a husband like M
- 1 lbs button mushrooms, quartered
- 1 small red onion, sliced
- 1/2 cup dry white wine, think Sauvignon Blanc
- kosher salt & freshly ground black pepper
- 8 ounces brie, cut into 1-inch pieces
- 4 cups fresh baby arugula
Cook the pasta according to package directions and save 1/2 cup if the cooking water.
Meanwhile, heat the oil in a deep skillet over medium high heat. Saute the bacon, if using, and remove with a slotted spoon when cooked.
Add the mushrooms and cook, tossing occasionally, until the mushrooms begin to release their juice, 2-3 minutes.
Add the wine to deglaze the pan, 1/2 tsp salt, and 1/4 tsp pepper. Cook until the mushrooms brown, 5-6 minutes.
Toss the pasta with the brie and reserved cooking water until the pasta is coated. Stir in the mushroom mixture and arugula.
Sprinkle with bacon on top, if using.