Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce recipe

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Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 pound portobello mushrooms, stems removed
½ teaspoon salt
1 ¼ cups low-sodium chicken broth
1 (5.2 ounce) package pepper Boursin cheese
¾ pound uncooked pasta shells
1 pound fresh asparagus, trimmed

Nutrition Info

400 calories
carbohydrate: 51.6 g
cholesterol: 35.1 mg
fat: 16.6 g
fiber: 5.2 g
protein: 14.1 g
saturatedFat: 9.4 g
servingSize: -
sodium: 388.4 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large skillet over medium heat, melt the butter and heat the olive oil. Cut the mushroom caps in half, and slice 1/4 inch thick. Cook mushrooms in the skillet 8 minutes, or until tender and lightly browned. Season with salt. Stir in the chicken broth and Boursin cheese. Reduce heat and simmer, stirring constantly, until well blended.

  2. Bring a large pot of lightly salted water to a boil. Add shell pasta and cook for 5 minutes. Place the asparagus into the pot, and continue cooking 5 minutes, until the pasta is al dente and the asparagus is tender, drain. Toss with the mushroom sauce to serve.

Recipe Yield

6 servings

Recipe Note

From my friend Tasneem - an easy recipe to prepare, resulting in a downright sophisticated dish. Asparagus and pasta are tossed with a cheesy mushroom sauce.

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