Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce166 Reviews
- Prep: 15 min
- Cook: 25 min
- Ready In: 40 min
“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.” - by Jasmine
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 400 cal
- 16.6 g
- 51.6 g
Based on a 2,000 calorie diet
Reviews (166)Rate This Recipe
"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 ..." See morewere perfect, hot or cold. I will definately make this again!"
"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 t..." See morehe 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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