Reviewed: Jan. 16, 2008

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.

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ABD297

Cooking Level: Expert

Home Town: Woodbury, New Jersey, USA

Living In: Groton, Massachusetts, USA

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Reviewed: Jan. 12, 2008

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.

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jL

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Vermont, USA

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Reviewed: Jan. 3, 2008

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.

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Dawn Turlak

Cooking Level: Expert

Living In: Spring, Texas, USA

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Reviewed: Dec. 10, 2007

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.

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evil_laugh10@hotmail.com

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Reviewed: Nov. 13, 2007

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

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Janene

Cooking Level: Expert

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Reviewed: Nov. 5, 2007

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

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Boilerbaker

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Oct. 15, 2007

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.

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Kelle23

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Reviewed: Oct. 8, 2007

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!

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Liz

Cooking Level: Intermediate

Home Town: Pennsauken, New Jersey, USA

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Reviewed: Sep. 15, 2007

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.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Aug. 8, 2007

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!

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Jul. 16, 2007

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!

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friendly

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Reviewed: Jun. 20, 2007

I made this using a garlic & herb boursin. I also added some spinach and black pepper. I replaced the chicken broth for vegetable broth. I noticed that the sauce was not thick and very watery from the broth. I was able to make it a perfect consistency by adding 1 tablespoon of corn starch (pre-mixed in a little bit of cold water so it wouldn't clump up). This was amazing and my boyfriend finished his entire plate... I didn't... it's a heavy dish!! We loved it though! Great recipe!

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Susan

Cooking Level: Intermediate

Home Town: Farmingdale, New York, USA

Living In: Burlington, Vermont, USA

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Reviewed: May 28, 2007

This recipe was a little bland for us. Also the sauce was pretty watery... Needs less chicken broth. My 2-year-old loved the noodles and sauce, though.

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dmaw234

Cooking Level: Intermediate

Home Town: Glen Burnie, Maryland, USA

Living In: Hanford, California, USA

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Reviewed: May 28, 2007

I loved this. I added some diced ham because my husband wants MEAT on his plate in some form. Didn't have shells, so I used penne. As others did, I cup up the asparagus and sauted it with the mushrooms. I used crimini mushrooms (which are really just small portobellos) because Trader Joe's sells them cheap! Also used garlic & herb boursin (also from TJs) because I couldn't find the pepper flavored kind. Will definately make again and I'll be on the look-out for the pepper cheese. The cheese was not expensive at all. Very good recipe.

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 30, 2007

This was a wonderful and simple dish. I changed the recipe a bit and used 4 oz of pepper jack cheese instead (that is what I aleady had on hand) and only half a batch since it was just for two people.

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Rachael Res

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Reviewed: Apr. 24, 2007

SO GOOD!! I used cream cheese rather than the Boursin, and could taste it, but it was still amazing!! I used whole wheat pasta to get some fiber. Will make it again as an indulging meal!

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emilyjane928

Cooking Level: Intermediate

Living In: Sterling Heights, Michigan, USA

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Reviewed: Mar. 31, 2007

I also used the garlic herb boursin, and it was delicious!!! I also steamed the asparagus instead of boiling it.

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Jennifer

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Reviewed: Mar. 20, 2007

This recipe was awesome, the whole family loved it. The boursin cheese gives it a unique flavor!

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Kristen

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Reviewed: Feb. 24, 2007

Have made this twice now, and everyone loves it! Reheated leftovers are even good!

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Paula

Cooking Level: Expert

Home Town: Pass Christian, Mississippi, USA

Living In: Ledyard, Connecticut, USA

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Reviewed: Feb. 20, 2007

We LOVED this dish! It's delicious. I sauteed the asparagus with the mushrooms, and added 2 cloves of minced garlic. I also used the garlic & herb boursin cheese. I had read the reviews which said the sauce was thin, so I dissolved 1 tsp of cornstarch in 1/3 cup of white wine and that thickened it up quite nicely. I was out of shells so I used angel hair pasta instead. This meal was yummy, super-satisfying, looked great and my kids ate it. What else can I ask for?

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