Thursday, May 30, 2013

Penne with Brie, Mushrooms and Arugula

It's carbo-loading time! San Diego Rock n' Roll Marathon is on Sunday! Ahh! I am officially freaking out. The only thing left to do is sit as much as possible, sleep at least eight hours a night, and eat pasta, my favorite food. Send Carmen, Marta and I good luck vibes Sunday morning. We're starting at 6:15. Here's to hoping we don't hit the dreaded wall and end with smiles! 

12 ounces penne
1 tablespoon olive oil
1 pound button mushrooms
1 small red onion
1/2 cup pasta water
Salt, pepper, red pepper flakes
8 ounces Brie, cut into 1-inch pieces
1 package baby arugula

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, tossing occasionally, until the mushrooms begin to release their juices, 2 to 3 minutes.
Add the wine, ½ teaspoon salt, and ¼ teaspoon pepper and cook until the mushrooms begin to brown, 5 to 6 minutes.
Toss the pasta with the Brie and reserved cooking water until the pasta is coated. Stir in the mushroom mixture and arugula.


  1. This looks amazing, definitely going to try it!

    Good luck on Sunday!!!!

  2. By the way, how did you do in the SDRRM?

  3. 3:33:32. One more second and I would have had a time with all 3s!