Three of My Favorite Things: Brie, ‘Shrooms and Arugula

I started my photo challenge post for the “escape” theme, but between track meets, orchestra concerts and work obligations, it has stagnated (due to it becoming a bit more elaborate of a post than I had planned, as I spent time reflecting on, or perhaps planning, my escape). . . . But, while replying to comments (as a procrastination strategy in response to my other obligations), John at From the Bartolini Kitchens reminded me of an easy weeknight recipe I like to make when time is limited (when I don’t have time to make the really delicious ideas posted by John!).

Pasta with Brie, Mushrooms and Arugula
Pasta with Brie, Mushrooms and Arugula — just ignore the stray dog hair that found its way into the bowl . . . such is life in Kat’s house.

In less than half an hour, dinner is on the table by making Pasta with Brie, Mushrooms and Arugula, one of Real Simple magazine’s recipes.  My entire family enjoys this recipe, and it is easy to change up, perhaps by adding a little garlic and prosciutto next time?  The brie with white cooking wine creates a light creamy sauce without becoming too heavy, and that sharp bite of baby arugula is always tasty.  I used baby portabella mushrooms (you know, the other dark meat) which I think added a bit more flavor than regular button mushrooms.  A mix of mushrooms could be a nice addition, as well.

This recipe has found its way into my tried and true recipe binder for repeat use.  If you give it a try with some twists of your own, I would love to hear about them!

Ciao! ~ Kat