Pasta with Brie, Mushroom, and Arugula

I’ve had the idea to make a pasta with brie and arugula for the longest time but never actually got around to doing it.  When I realized that it was getting late and dinner was on me, this quick recipe immediately came to mind.  It’s creamy, flavorful and absolutely easy to make!  I love Brie and arugula, so this is pretty much the perfect dish for me.  Instead of white wine, I subbed in chicken broth and a dash of apple cider vinegar and it tasted great!  I also tossed in bits of turkey bacon, but I think pancetta would be awesome next time.  Make sure to time it so that you’re ready to toss the pasta and sliced brie immediately — you want it to be piping hot for easier melting.  I’ve included more tips and some optional ideas below.  Buon appetito!

Tips:
– Make sure the pasta is piping hot when you toss it with the brie
– Slice brie 1/2″ instead of the 1″ described in the recipe
– White wine substitutes include chicken broth, apple cider vinegar, white wine vinegar and even vermouth!

More ideas:
– Include meat options for the carnivorous or if you want some protein: pancetta and turkey bacon or just plain bacon cut into small pieces
– Sliced portabella make for a smokier, meatier option if you don’t want meat or if you’d like more flavor
– Cooked peas add color and texture