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Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce
Because we like thicker sauces, I added 1T of flour to the sauce while it as cooking. I wont add so much next time- too thick, and the coloring was not attractive. Any ideas how to make it look as good as it taste?
2 users found this review helpful
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Reviewed On:
Jun. 8, 2006
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