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Ingredients
| unsalted butter: 1 Tbl |
| olive oil: 1 Tbl |
| portabella mushrooms: 1 lb |
| salt: 1/2 tsp |
| chicken broth: 1 1/4 cups |
| boursin cheese: 5.2 oz |
| jumbo pasta shells: 0.75 lb |
| asparagus: 1 lb |
Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
6 serving(s)
Tags
- 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.