Recipe

Pasta Shells With Portobello Mushrooms Amd Aparagus In Boursin Sauce Recipe

	Pudgy47 / All my dishes 1 year, 4 months ago Asparagus and pasta are tossed with a cheesy mushroom sauce. Prep:15m Cook:25m Servings:6	Pudgy47
	pasta cheese sauce

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Ingredients

1 tbps. butter

1 tbps. olive oil

1 pound portobello mushrooms, stems removed

1/2 tps. salt

1 1/4 cup chicken broth

1 (5.2 ounce) package pepper Boursin cheese

3/4 pound uncooked pasta shells

1 pound freah asparagus, trimmed

Directions

1. In a large skillet over medium heat, melt the butter and heat the olive oil. Cut the mushrooms caps in half, and sliced 1/4 inch thick. Cook mushrooms in the skillet 8 minutes, or until tender and lightly browened. Season with salt. Stir in the chicken broth and Boursin cheese. Reduce heat and simmer stirring constantly, until well blended.

2. Bring a large pot of lightly salted water to a boil. Add shell pasta and cook for 5 minutes. Place the aspasagus into pot, and continue cooking 5 minutes, until the pasta is al dente and the asparagus is tender; drain. Toss with the mushrooms sauce to serve.

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