Pasta Shells With Portabella Mushrooms and Boursin Sauce

READY IN: 35mins
Recipe by Bakabeth

This is one of my all time favorite pasta dishes. It came from one of my mom's old cookbooks, although I have made a couple tweaks here and there over the years. I know Boursin is a little more expensive but if you can help it, don't use the inexpensive imitation brands. The sauce just won't come out right. I have used the low fat Boursin and it works fine. In a pinch, the alouette brand will work, or you can try subbing goat cheese made with garlic and herbs. For a really big meal, add in some chicken, either grilled, rotisserie or just leftover! As a note, this isn't the best dish to reheat so keep that in mind.

Top Review by GibbyLou

This was a great quick and tasty dinner for us tonight. I probably had it on the table in 30 minutes. I used pre-sliced baby bella mushrooms, green beans, and pepper boursin. I did have to cook the pasta and bean mixture about 6 minutes to get the beans to a medium crunchy texture. Thanks for posting!

Ingredients Nutrition


  1. Snap the tough ends off the asparagus and discard them. Cut the spears into 1/2 inch pieces.
  2. Melt butter with the oil over medium heat in a large frying pan.
  3. Add the mushrooms and cook, stirring occasionally until the mushrooms are tender and well browned, about 6 minutes. Add salt, pepper and garlic. Stir and reduce heat to medium/medium low.
  4. Meanwhile, in a small saucepan, heat chicken broth. Once lightly boiling, add in Boursin cheese and white wine, stirring with a fork to help melt cheese. Lower heat and simmer to thicken. If not using pepper Boursin, add 1/4 tsp black pepper. Once the cheese is fully incorporated to the liquids, add sauce to mushrooms, stir and simmer.
  5. In a large pot of boiling, salted water, cook the pasta until almost done, about 6 minutes.
  6. Add the asparagus and cook until it and the pasta are just done, about 3-4 minutes longer. (If using broccoli add with 2 minutes left to go, snap peas about 1 1/2 min).
  7. Drain the pasta. Toss with the mushrooms and sauce. Season to taste.
  8. Serve with Parmesan cheese on side. Enjoy!

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