Pasta Shells with Portobello Mushrooms amd Aparagus in Boursin Sauce
From pudgy47 16 years ago
- 25 minutes to make
- Serves 6
Asparagus and pasta are tossed with a cheesy mushroom sauce.
Ingredients
- 1 tbps. butter shopping list
- 1 tbps. olive oil shopping list
- 1 pound portobello mushrooms, stems removed shopping list
- 1/2 tps. salt shopping list
- 1 1/4 cup chicken broth shopping list
- 1 (5.2 ounce) package pepper boursin cheese shopping list
- 3/4 pound uncooked pasta shells shopping list
- 1 pound freah asparagus, trimmed shopping list
How to make it
- 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.
The Rating
Reviewed by 4 people-
Wow, that sounds amazing! I'll have to try that sometime!
aimee
in Studio City loved it
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A great recipe.
5 forks from me
ED
spinach1948
in Dorchester-Boston loved it
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