Pasta with brie and mushrooms

I had some left-over brie and I felt like pasta - felt like eating pasta; I myself didn’t feel “like” pasta. I then remembered a recipe from Cooking Light a couple of years ago, which involved brie and pasta, so I pulled out that issue. This isn’t the same recipe, as I’ve made some significant alterations, but credit where credit is due: I got the idea from that Cooking Light recipe. This is very creamy-tasting in spite of the use of skim milk instead of cream. It’s also, as can be seen, very, very easy. Fresh mushrooms can, of course, be substituted for the shiitakes. 

Tubular pasta (so the sauce can get inside), 8 oz

Skim milk, 2 cups

Flour, 3 Tbs

Salt, 1 tsp

White pepper, several grinds

Ripe brie, 6 oz, cut into small pieces

Asiago, 1/2 c, grated

Olive oil, 1 Tbs

Butter, 1 Tbs

Dried shiitakes, several. sliced

Scallions, 5 or 6, sliced

Truffle oil

Cook the pasta according to package instructions.

While this is occurring, place 1/2 cup of the milk in a saucepan with the flour and heat over medium heat, stirring, until it’s thoroughly mixed. Now gradually add the rest of the milk, stirring, until it thickens. Add the salt and pepper. 

Add the cheeses to the sauce and melt.

Heat the olive oil and butter in a pan and saute the mushrooms.

Drain the pasta and return to the pot, adding the sauce, and mix. Distribute to serving plates and put the mushrooms on top. Drizzle some truffle oil on top of the whole thing.