Once water is boiling, add pasta and cook until al dente, 10-12 minutes.

Reserve 1/4 cup pasta cooking water. Drain pasta in a colander and return to pot to keep warm.

While pasta cooks, prepare ingredients.

Halve tomatoes.

Mince garlic.

Using a spoon, scoop out black undersides (gills) of portobello mushrooms. Cut mushrooms into 3/4" dice.

Cut pretzel bun into 3/4" dice.

In a mixing bowl, combine pretzel bun pieces, 2 tsp. olive oil, half the garlic (reserve remaining for tomatoes), and a pinch of pepper.

Place bun pieces on prepared baking sheet and spread into a single layer. Bake in hot oven until golden brown, 6-8 minutes.

While croutons bake, combine tomatoes, remaining garlic, white balsamic vinegar, 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper in mixing bowl used for croutons (no need to wipe clean). Set aside.

Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and portobello mushrooms to hot pan.

Stir occasionally until browned, 6-8 minutes.

Stir in smokehouse maple seasoning.

Stir in cream, half the blue cheese (reserve remaining for garnish), pasta cooking water, pasta, and 1/4 tsp. salt. 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!