Such a wonderful recipe!! Very easy to make. I also used Garlic & Herb boursin b/c it blends so much better with the vegetables. The only sub I have made is that after the first time making this dish I have started cooking the portobello's seperately as they tend to turn the entire sauce a "dirty brown." shade

This is a yummy yummy yummy and simple recipe. I too used the garlic herb Boursin as I could not find the other. Although the combo of asparagus and shroom is aweseom, you could add just about anything and I think this would be awesome. Thanks for the super simple and yumilicious recipe!

I sauted the asparagus with the mushrooms and added pepper and garlic to taste. I also used garlic and herb Boursin cheese. There was definately more pasta then needed so I plated the pasta and added the sauce to each plate. The flavor was there but I wish the sauce was thicker. May add cornstarch next time. We all cleared our plates!

I and my boyfriend (a chief) thought this was great! I used the less expensive garlic and herb spreadable cheese. I also cut the asparagus up into pieces and tossed it in the mix. A great meal, and a perfect side dish to chicken or steak!

Other than doubling the sauce, I stuck to the recipe. It was pretty boring. To eat it I had to keep squirting it with my no cal. buttery spray and sprinkling it with parm. cheese. Now I have a huge batch left over with no takers.

I did not care for this recipe.

Very good. Used frozen asparagus and cut into 1 inch pieces and mixed all together. Good veggie meal and easy to make last minute for dinner.

This recipe is pretty good. I used vegetable broth and did not add the salt until the end because I did not know how savoury the broth and Boursin cheese would already be. The sauce may seem too watery at first but it will thicken after you remove it from the heat.

I used the light boursin and low sodium chicken broth (about 1/4cup less than what it called for, but I wish I had only put in about 1/2cup altogether) w/ baby portobello mushrooms, and whole wheat penne pasta. Even my mushroom hating daughter liked this dish.

This was ridiculously delicious, and also really easy. If i can make it, it's easy, trust me. I also bought the garlic boursin instead of the pepper, and it worked great.

Even though I followed the recipe, my family felt this was very bland. I won't try this again.

Even after doubling the sauce, there was way too much pasta in this dish. It has potential, but as is, it's not outstanding.

This was a pretty tasty recipe and I imagine it would be even better if made according to "specs". I'm vegetarian so I used Not Chikn Broth. And because my Kroger didn't have Boursin cheese, I used chive and herb cream cheese. Very good dish....lends itsself well to adaptation.

This was SO GOOD! And a huge hit with some of the other kids in the dorms here. I did use cream cheese and some extra black pepper instead of Boursin cheese, only because the commissary here doesn't have Boursin. Also used bowties instead of shells, and cut the asparagus into 1 inch pieces instead of leaving it long. I was eating this for lunch at the gates for 2 days- the leftovers were just as good as when I first made it!

I wanted to get a main dish out of this so I opted to add some cooked, chopped chicken. The result was very good although if using a full package of dry pasta (I chose to use penne) I would recommend doubling the sauce. Boursin cheese is quite pricey so this makes for a pretty expensive main course. For this reason it is probably best as a side. I liked the idea of some of the other reviewers of thickening up the sauce a bit. I used some dry sherry and about 1 Tbsp. cornstarch just to give it a little body. Great flavor.

Wow, this was an awesome side dish! We love anything with mushrooms, so I am always trying to come up with new ways to use them. I followed a lot of other reviewers advice and sauteed the chopped asparagus with sliced baby portabella mushrooms, along with 2 cloves of garlic. I used the garlic and herb Boursin cheese, and thickened the sauce with some white wine and cornstarch. I topped the dish with fresh grated Parmesan cheese and crushed red pepper flakes...it was sooooo good!

This was a great vegetarian meal! I also used the Garlic and Herbs flavor of the Bourin cheese. Next time I might substitute a little of the broth for some white wine. Also, I used Quinoa pasta which is very healthy. It is very tasty pasta and worked well in this dish. Husband and I both loved this recipe. Will defnitely keep this in my book!