Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander and return to pot to keep warm.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Using a spoon, scoop out black undersides (gills) of portobello mushrooms. Cut mushrooms into ¾" dice.
Cut pretzel bun into ¾" dice.
Make Croutons and Marinate Tomatoes
In a mixing bowl, combine pretzel bun pieces, 4 tsp. olive oil, half the garlic (reserve remaining for tomatoes), and a pinch of pepper.
Spread into a single layer on prepared baking sheet. Reserve bowl; no need to wipe clean.
Bake in hot oven until golden brown, 6-8 minutes.
While croutons bake, toss tomatoes, remaining garlic, white balsamic vinaigrette, 1 tsp. olive oil, and a pinch of salt and pepper in mixing bowl used for croutons. Set aside.
Cook the Portobello
Heat a large non-stick pan over medium-high heat. Add 4 tsp. olive oil and portobello mushrooms to hot pan.
Stir occasionally until browned, 6-8 minutes.
Stir in seasoning blend.
Finish the Pasta
Add cream, half the blue cheese, pasta water, pasta, and ¼ tsp. salt. Stir, bring to a boil, and cook 1 minute.
Remove from burner and stir in half the croutons. Taste, and season with a pinch of salt, if desired.
Plate as pictured on front of card, topping pasta with arugula, tomatoes, remaining croutons, and remaining blue cheese. Bon appétit!