Reviewed: Nov. 16, 2009

This was very bland tasting to me. Normally I don't boil vegetables because it pulls all of the vitamins and flavors out of the veggie. Next time (if) I make this I will sautee the asparagus as other reviewers mentioned.

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TIERNEYPHAM1129

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Reviewed: Nov. 14, 2009

amazing! tastes great. super easy. i also added some garlic. boursin sauce was awesome! thanks for sharing!

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boonsmom

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Reviewed: Nov. 12, 2009

This was very good and I'll be making it again. I almost gave it 4 stars, because the sauce was soupy at first, but it was easy to fix. I added a little bit of Wondra Quick Mix flour and it thickened nicely. I used the shallot & chives flavor of Boursin.

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Katherine

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Reviewed: Oct. 28, 2009

This recipe is simple, perhaps one of the quickest on this site (and I have made quite a few) and delicious. As it is written, I believe it's a tad high in fat, so I made it twice - once as written and once reducing the fat content. Both tasted phenomenal. As written, I would still give it a 5, but for my continual use, and lower fat content, I eliminated the butter, added a bit more olive oil and the mushrooms browned fine. I also agree that "lite" boursin is fine, but I DID like the cracked pepper version, WITH the addition of some fresh herbs and of course garlic. Using the full fat strength boursin is quite high in fat. Very good, very easy and any version of pasta is acceptable. We are gluten free and I used the penne I had in the closet. Thanks for a keeper of a recipe.

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Pam

Cooking Level: Expert

Home Town: Downingtown, Pennsylvania, USA

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Reviewed: Oct. 26, 2009

This was really wonderful and so quick to make! I agree that it is something I would be very satisfied ordering in a restaurant. I had three leftover chicken breasts to use so I cut them up and added to this recipe. I used Philadelphia Cracker Spreads Parmesan with Garlic and Herbs. It added a rich taste and a great texture when melting with the broth. I added canned chunky Portabllo mushrooms because I did not have any fresh and it didn't matter, they tasted wonderful (just drained and sauteed with a little butter to start the recipe off). I added a dash of garlic salt to season the sauce and poured it over angel hair pasta. Everyone loved this and I literally spent only ten minutes in preparation.

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Stephanie G.

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Reviewed: Sep. 28, 2009

I followed the directions exactly and it turned out great! My husband said it tasted like something we'd order from a restaurant and i almost choked! That is what a few other reviewers had said! Thanks for sharing!

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beginner cook

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Reviewed: Sep. 21, 2009

Yummy and easy! Love that it doesn't dirty many dishes b/c you cook the asparagus and pasta in the same pot. I used cream cheese and it turned out fine!

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Susan

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Reviewed: Sep. 4, 2009

Only thing I changed was Chicken instead of Asparagus. Not bad but everyone in my family only said 3 stars which I agreed with...next time instead of following the submitted recipe, I'll try the notes that other members posted (like using herb Boursin instead of peppercorn).

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Clara <3

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: Jul. 29, 2009

I've seen Boursin cheese in my local grocery store for $6.99 so I can see why people say it's pricey. If you have one near you I recommend going to Trader Joe's. Their Boursin is only around $3 and they usually have some reasonably priced portobellos and asparagus to go with it.

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nichole2

Cooking Level: Intermediate

Home Town: Cranston, Rhode Island, USA

Living In: Santa Clara, California, USA

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Reviewed: Jul. 22, 2009

LOVED THIS! This is a very easy, tasty and comforting dish. Thank you! I used a mix of mushrooms 1 cup broth and 1/4 white wine other than that followed as written. thank you Jasmine!!

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auggie

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Reviewed: Jul. 8, 2009

Very good, I also added green unopened orange day lily's very nice. They taste like a cross between asparagus and green-beans. Was kinda fun since they are growing everywhere.

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alemana

Cooking Level: Expert

Living In: Prince Frederick, Maryland, USA

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Reviewed: May 4, 2009

I think it needs a bit more sauce to enhance the texture and flavor but it was definitely a hit with me. I love the mushrooms and I had never cooked with Boursin cheese before. Delicious!

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sis.e.bare

Cooking Level: Intermediate

Home Town: The Dalles, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Apr. 26, 2009

Pretty good quick dinner! i've had this one saved in my recipe box since August 2005 so I figured it's about time I give it a try. I suggest cutting back on the broth because the sauce was just too watery. I ended up doubling up on the Boursin to make the sauce creamer which didn't make it too salty. Pretty good, but makes a ton, so I have lunch for 2 or 3 days next week!

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JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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Reviewed: Apr. 24, 2009

Yum! This was delicious! I love how easily adaptable it is. You can use more or less of the mushrooms and aspargus to fit your taste and use whatever flavor of Boursin cheese that strikes you. I also think it would make a great sauce for steak and/or chicken -- eliminate the aspargus and pasta and reduce the chicken stock (to 1/2 cup maybe?) and you have an awesome (and easy) portobello mushroom sauce. Great recipe!

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Mrs. Apple

Cooking Level: Intermediate

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Reviewed: Apr. 10, 2009

I have used the garlic flavor Boursin cheese and it works great too.

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Mrs. Erin

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Reviewed: Mar. 28, 2009

This was quite good. I added sundried tomatoes and capers. Next time, I might add mussels.

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Chef Buckeye

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Mar. 1, 2009

This is a great option for a "creamy" pasta dish that is still light. I used the light garlic and herb boursin cheese b/c it is significantly lower in fat than the pepper cheese and it was wonderful - I just added plenty of my own fresh ground pepper. I also added a pound of diced chicken, 1/2 cup chopped onions, and 2 cloves of garlic prior to sauteeing the mushrooms. I threw in about 1/3 cup of white wine too. I cut up the asparagus into bite size pieces and threw them into the boiling water w/the pasta. Before serving I also added some red pepper flakes for an added kick - delicious! I'm definitely adding this to my rotation - it's a great meal that you would never guess is relatively guilt free (as long as you use the light boursin of course).

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