In 2011 I found this video from a Mark Bittman podcast for an arugula pasta. I was exuberant! A way to take a delicious peppery green and make it into a really heart meal. Out of convenience and ease I left out of the anchovies, but no matter what I did the dish never seemed to work out. The pepperiness just overpowered the dish and I couldn't achieve a balance.
Similarly I keep trying to use leftover amounts of brie to make a pasta, but it's too rich and often times the brie no matter how small I cut it and whatever else I tried the brie would all clump together. Finally this last week I had a stroke of inspiration: arugula, brie and mushrooms with pasta!
The brie provides cheesy richness while the arugula balances it with its pepperiness with the mushrooms sauteed in garlic give it the entire dish a nice earthiness. What you're left with is a cross between a salad and a cheesy pasta. If you like brie, mushrooms and arugula than I'm confident you'll like this dish.
Note: The key to this recipe is to save some of the pasta water. Lots of recipes call for this and I often ignore it, but it really does help marry the pasta to the sauce. By tossing the brie with the pasta and the pasta water some of it melts and creating a sauce where no sauce existed.
- 1/4 cup olive oil
- 1/3 pound mushrooms, sliced and cut in half
- 3 cloves of garlic, minced
- 1 pound of pasta (I used penne)
- 4 ounces of brie (cut into 1/8" cubes)
- 5 ounces of baby arugula
- 2 tablespoons of good olive oil (extra virgin works, but if you have something fancy use it!)
- 2 teaspoons lemon juice (or a few good squeezes of a lemon)
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
1/3 pound of mushrooms $0.75
1 pound of pasta $1.99 (or less)
4 oz of brie $2.25
5 oz of baby arugula $2.99
1 lemon $0.50
Add the cost of olive oil, salt and garlic....~$10.00 or $2.00 per serving