"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
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portobello mushrooms, stems removed
1 1/4 cups
low-sodium chicken broth
1 (5.2 ounce) package
pepper Boursin cheese
uncooked pasta shells
fresh asparagus, trimmed
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!
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!
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?
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!
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!
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
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 from Fat: 150
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