Asparagus/Brie Pasta



  • 1 box Penne Pasta
  • 1 8 oz package of button mushrooms
  • 1 bunch of asparagus
  • small jar of sun dried tomatoes in olive oil
  • 1 large round of brie
  • 2 t minced garlic
  • 2 T olive oil
  • 1/4 t salt
  • pepper from the grinder


  1. Rinse the asparagus, cut off the large ends and chop into bite size pieces
  2. Clean and slice the mushrooms
  3. In a large skillet, saute the mushrooms and asparagus in the olive oil
  4. Add the sun dried tomatoes, garlic, salt and pepper
  5. Remove the rind from the cheese and chop into small pieces (putting it in the freezer for a little while makes it easier to get the rind off)
  6. Cook the pasta according to the directions on the box
  7. Drain and put in a large dutch oven
  8. Add the vegetables and cheese, mixing it thoroughly
  9. Place over low heat, covered, stirring occasionally until the cheese melts
  10. Add additional salt and pepper, if desired