For the Love of Brie

For whatever reason I have been on this crazy brie kick as of late. I love the stuff, and have been trying to find new ways to use it when I cook. So I recently had my Mom over for dinner and decided to try a little something new, using brie of course. I warned her it might not turn out all that tasty but she braved it and stayed for dinner anyway. To my delight (and surprise), and hers my experiment turned out to be quite yummy. It was so tasty that I decided to share it with y'all, I hope you enjoy it as much as I did!

Brie Smothered Noodles, Asparagus and Mushrooms

What You Need:

8 oz of brie cheese

2 cups milk

1/2 cup sour cream

2 cups shredded mozzarella cheese

16 oz Package of noodles of your choice ( I use the twisty veggie noodles)

16 oz Mushrooms (baby bella)

16 oz (bushel) Asparagus

What You Do:

First, get all of your knife work out of the way-

            Cube your Brie

            Cut your asparagus into one to two inch pieces

            Give your mushrooms a rough chop

Cook pasta according to package directions

Sauté your mushrooms and asparagus in some olive oil with a bit of salt and lemon pepper. Then add to the cooked and drained pasta

In medium saucepan add milk and sour cream stir until hot and combined

Then add chunks of Brie slowly stirring as you add

Finally add your shredded cheese and stir until well combined.

Pour over noodles, mushrooms and asparagus and fold in.

Note: I don’t have a dishwasher so to save on dishes I generally cook the pasta in a large pot then pour it into a drainer in the sink. While the pasta drains I re-use the large pot that I just cooked my pasta in to sauté my veggies. Once the veggies are cooked I add the now drained noodles back to the pot and give them a quick stir.