1/3 Photos of Pasta Shells With Portabella Mushrooms and Boursin Sauce
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.
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- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 lb portabella mushroom, stems removed, caps halved and then cut into 1/4-inch slices
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup white wine
- 1 teaspoon minced garlic (from a jar works)
- 1 1/4 cups chicken broth (preferably low-sodium)
- 5 1/2 ounces pepper boursin cheese (garlic and herb also works if pepper is unavailable)
- 1 lb asparagus (broccoli or sugar snap peas are also good choices)
- 3/4 lb medium pasta shell
- grated parmesan cheese, to taste
- 1Snap the tough ends off the asparagus and discard them. Cut the spears into 1/2 inch pieces.
- 2Melt butter with the oil over medium heat in a large frying pan.
- 3Add 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.
- 4Meanwhile, 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.
- 5In a large pot of boiling, salted water, cook the pasta until almost done, about 6 minutes.
- 6Add 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).
- 7Drain the pasta. Toss with the mushrooms and sauce. Season to taste.
- 8Serve with Parmesan cheese on side. Enjoy!
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Nutritional Facts for Pasta Shells With Portabella Mushrooms and Boursin Sauce
Serving Size: 1 (413 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 448.0
- Calories from Fat 77
- Total Fat 8.6 g
- Saturated Fat 2.7 g
- Cholesterol 7.6 mg
- Sodium 581.5 mg
- Total Carbohydrate 73.9 g
- Dietary Fiber 6.5 g
- Sugars 6.9 g
- Protein 17.9 g
The following items or measurements are not included: