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Pasta with Mushrooms, Arugula, Tomatoes and Brie
2 cups orecchiette or small pasta shells (about l/2 lb.)
2 tbsps. olive oil
6 ozs. portobello mushrooms, thinly sliced
2 large garlic cloves minced
3/4 lb. plum tomatoes chopped
l/2 cup dry white wine
2 bunches arugula, stems trimmed
l/4 lb. Brie, rind trimmed, cheese cut into l/2″ pieces
Cook pasta in pot of boiling salted water just till tender but still firm to bite. Drain, reserving l/2 cup cooking liquid.Meanwhile heat oil in heavy large skillet over med-high heat. Add mushrooms and garlic and saute until mushrooms soften, aobut 5 mins. Add tomatoes and stir until beginning soften, about 2 mins. Add wine; bring sauce to boil. Reduce heat to med-low and simmer until tomatoes soften and release their juices, about 5 mins. Add arugula, cheese and pasta to sauce. Toss until arugula wilts, cheese begting to melt and pasta is heated through, adding reserved cooking liquid by tablespoonfuls if mixture is dry. Season wtih s&p.
Serves 2 (Can be doubled) Bon Appetit Sept. l997

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