READY IN 40 mins

Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce

Read Reviews (166)

"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." — Jasmine

Directions

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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 02, 2006

I used 6oz (most of a tub) veggie cream cheese in place of the expensive boursin cheese and the recipe worked out great! It really tasted like something I would get at a restaurant, ant the leftovers were perfect, hot or cold. I will definately make this again!

—MidnightCookies

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Most Helpful Critical Review

Sep 02, 2010

Pretty bland. Yes an easy recipe, but defintly not gourmet or resturant quiality. I added chopped asparagus with the mushrooms and two cloves of chopped garlic. After cooking i defintly needed to add a few scoops of cornstarch to thicken. Even after adding the garlic and some parmesean cheese i still found this quite bland.... it would be good if you enjoy generic alfredo type pastas. I'll save my boursin for something better!

—Ali

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210 Ratings

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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?

—BN61079

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Mar 25, 2005

Oh my! This is excellent! It was a bad shopping day - my grocery store was out of asparagus and did not have the pepper Boursin cheese, so I sub'ed in Garlic & Herb Boursin and broccoli. A great meal!

—BATCAVES

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Jun 07, 2005

Mmmm, this is delicious! I used light Garlic and Herb Boursin cheese (I tried the pepper variety last Christmas, and REALLY didn't like it) and also added a couple of minced garlic cloves. This is super easy, quick and very elegant! Thanks so much, Jasmine!

—Caroline C

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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.

—Dianemwj

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Oct 21, 2005

This was a big hit at our Friday night family dinner. Because we have to serve 8, I used 1 1/2 pounds of mushrooms, a pound of pasta shells, one can of vegetable broth and 2 bags of select asparagus spears. I also used 2 containers (4.4 oz) of the light garlic & herb boursin cheese. The result was wonderful. It tasted very much like a rich mushroom stroganoff. It is not terribly attractive--it looks pretty much like the picture shown. But everyone liked it & requested that we add it to our regular rotation. While I was making it, the sauce looked very thin but once it was added to the pasta, it was great--just the right amount and not thin at all. I will make this again--by popular demand.

—1DRIFTER

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May 01, 2006

Wow, this was DELICIOUS!! I can't wait to make this for friends, they'll think I'm the gourmet cook that I wish I was! I chopped up the asparagus and that was great because you could get a bit with every bite. Next time I'm making double the recipe because it was sooo good for lunch the next day but there wasn't enough!

—007librarian

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Nutrition

Calories
400 kcal
20%

Carbohydrates
51.6 g
17%

Cholesterol
35 mg
12%

Fat
16.6 g
26%

Fiber
5.2 g
21%

Protein
14.1 g
28%

Sodium
388 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 400
Calories from Fat: 150

% Daily Value *
Total Fat 16.6g 26 %
Saturated Fat 9.4g 47 %
Cholesterol 35mg 12 %
Sodium 388mg 16 %
** Potassium 582mg 16 %
Total Carbohydrates 51.6g 17 %
Dietary Fiber 5.2g 21 %
Protein 14.1g 28 %
Sugars 3.7g
** Vitamin A 13 %
** Vitamin C 7 %
** Calcium 4 %
** Iron 39 %
** Thiamin 45 %
** Niacin 71 %
** Vitamin B6 13 %
** Magnesium 16 %
** Folate 89 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.