Pasta With Brie, Mushrooms, And Arugula

• 12 ounces penne pasta
• 1 tablespoon olive oil
• 1 lb button mushroom, quartered
• 1 small red onion, sliced
• 1/2 cup dry white wine
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces brie cheese, cut into 1 inch pieces, I removed the rind
• 4 cups baby arugula, raw
• 1/2 cup hot water from pasta water

1. Cook pasta as directed. Reserve 1/2 C of pasta water, drain pasta, return to pot.
2. Heat oil in large skillet over medium-high heat. Add mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2-3 minutes.
3. Add the wine, 1/2 t salt, and 1/4 t pepper and cook until the mushrooms begin to brown, 5-6 minutes and liquid is nearly gone.
4. Toss the pasta with the brie and reserved water until pasta is coated.
5. Stir in mushroom mixture and arugula. Serve while hot.

penne pasta, olive oil, button mushroom, red onion, white wine, salt, pepper, brie cheese, baby arugula, pasta water

Taken from www.food.com/recipe/pasta-with-brie-mushrooms-and-arugula-491066 (may not work)