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Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce
 
recipe image
Rated: rating
Submitted By: Jasmine
Photo By: Caroline C
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes
Servings: 6
"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."
Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1 pound portobello mushrooms, stems
removed
1/2 teaspoon salt
1 1/4 cups low-sodium chicken broth
1 (5.2 ounce) package pepper Boursin
cheese
3/4 pound uncooked pasta shells
1 pound fresh asparagus, trimmed
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.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 12/4/2009