Pasta with Brie, Mushrooms & Arugula

Sure, it's the new year and everyone is still holding on to those resolutions of eating ridiculously healthy.  But at the same time, it's still very cold outside (or at least to me) and everyone needs a good stick to your ribs meal every once in a while.   The brie melts into the pasta and makes a delicious creamy sauce. The onions give just enough of a crunch and the savory mushrooms pair perfectly with the peppery arugula.  I think it might just be the perfect, hearty winter pasta.

From my little kitchen to yours... Enjoy.

Pasta with Brie, Mushrooms & Arugula
Adapted from Real Simple November 2009
Recipe Notes
I recommend slicing the onions as thin as you can.  If they are too thick, it can be a little overwhelming, but if they are thin, they blend with the pasta perfectly.
6 oz of farfalle pasta (or penne)
1 tablespoon olive oil
1/2 pound button mushrooms, quartered
1/2 small red onion, thinly sliced
1/2 cup dry white wine
Kosher salt and pepper
4 oz of brie, cut into one inch pieces (you can leave the white rind on the cheese)
2 cups baby arugula
Step by Step
1.  Cook the pasta according to the directions on the package.  Reserve 1/2 cup of the pasta water, drain the pasta, and return pasta to the pot.
2.  While pasta is cooking, heat the oil in a large skillet over medium high heat.  Add mushrooms and onions and allow to cook until mushrooms begin to release their juices, tossing occasionally.
3.  Add the wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until mushrooms begin to brown, 5 to 6 minutes.
4.  Toss the pasta with the Brie and reserved pasta water until the pasta is coated evenly.  Stir in the mushroom mixture and arugula.