I have been on a pasta mission lately but got tired of tomato flavours and while I love simple pasta flavours like the penne arrabiata or penne with butternut this pasta recipe breaks the mould. It has brie, walnuts and mushrooms in it and gave me just what I was looking for, a rich complex taste that sent everyone back for more. It only takes about 20 minutes to make, what more could you ask for. (4 or 5 people)
What you need
1 teaspoon crushed garlic
200g mushrooms sliced
1/2 cup white wine
1 tablespoon seed mustard
200g brie cheese chopped up
1 cup broken toasted walnuts
Chives or parsley chopped
2/3 bag dry penne or about 350g
To toast walnuts, place the broken walnuts in a hot dry non stick pan and toss around until you smell the nutty aroma, simple.
While you are preparing the sauce, place your pasta in a large pot of salted water and cook to al dente, drain.
In a pan on a medium to high heat add a little oil and cook the mushrooms for about 5 minutes, add the garlic and cook for another 3 minutes or so until the mushrooms are tender and lightly browned on the edges.
Now add the wine and cook until about 1/3 of the wine has evaporated.
Now add the cream and mustard and stir constantly until the sauce thickens a little. As the sauce cools it will thicken up more.
Thats it, combine the cooked pasta and the sauce together with the Brie and toasted walnuts in the pasta pot, toss around to coat the pasta and then transfer to a serving bowl.