Cook the pasta according to the package directions. Reserve ½ cup of the pasta 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 brown, 5 to 6 minutes.

Toss the pasta with the Brie and reserved (hot) pasta water until the pasta is coated. Stir in the mushroom mixture and arugula.

Cooking Note: I believe the Brie melts best if it is not ice cold from the refrigerator, let it warm up a bit before tossing in the pasta.

pumpkinpassion

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