Smoky Brie Pasta

• 2 cups Smoky Portobello Mushrooms
• 12 ounces penne pasta
• kosher salt (for pasta water)
• 2 cups broccoli (florets, blanched)
• 2 tablespoons extra virgin olive oil
• 2 shallots (thinly sliced)
• 4 cloves garlic (minced)
• ½ teaspoon red pepper flakes
• 1 cup artichoke hearts, (drained, quartered)
• 6 ounces brie, (rind removed, medium dice)
• ½ cup reserved pasta water, (for sautéing, as needed)

Garnish

• black pepper, (coarse, freshly ground)
• parmesan cheese (freshly grated)

Instructions

1. Blanch the Broccoli: Bring a medium pot of salted water to a boil. Add the broccoli florets and cook for 60–90 seconds, just until bright green and crisp-tender. Transfer immediately to an ice bath, then drain well.2 cups broccoli florets
2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne until al dente. Reserve ½ cup of pasta water, then drain.12 oz penne, kosher salt, ½ cup pasta water
3. Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the shallots and cook for 2–3 minutes until softened. Add the garlic and red pepper flakes and cook for 30–60 seconds until fragrant.2 tbsp olive oil, 2 shallots, 4 cloves garlic, ½ tsp red pepper flakes
4. Add the Vegetables: Add the artichoke hearts, Smoky Portobello Mushrooms, and blanched broccoli to the skillet. Toss for 2–3 minutes until everything is hot.1 cup artichoke hearts, 2 cups Smoky Portobello Mushrooms, blanched broccoli
5. Melt the Brie: Add the cooked penne and brie to the skillet. Toss gently, adding reserved pasta water a little at a time, until the brie melts into a creamy sauce that coats the pasta.cooked penne, 6 oz brie, reserved pasta water