Pasta Shells With Portabella Mushrooms and Boursin Sauce
photo by breezermom
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 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
directions
- Snap the tough ends off the asparagus and discard them. Cut the spears into 1/2 inch pieces.
- Melt butter with the oil over medium heat in a large frying pan.
- 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.
- 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.
- In a large pot of boiling, salted water, cook the pasta until almost done, about 6 minutes.
- 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).
- Drain the pasta. Toss with the mushrooms and sauce. Season to taste.
- Serve with Parmesan cheese on side. Enjoy!
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Reviews
-
Delish! I omitted the asparagus (because I didn't have any) and used 1.5 lbs of mushrooms instead. I also used penne rather than shells, which worked well. Rather than dirtying another pan, I pushed the mushrooms to the side, and whisked the broth and cheese together in the same pan. I found the sauce to be a bit thin, so I added the pasta to the sauce while it was still al dente and simmered for a few minutes to allow the pasta to absorb some of the liquid.
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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!
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RECIPE SUBMITTED BY
I love to cook! I always have. When I was little my older brother would let me be his sous chef (which usually meant "getting" to do the labor intensive jobs like shelling peas and wrapping dumplings) When I was growing up we all took turns cooking dinner and I was Mondays and Thursday. By now cooking really has become my hobby. Half the time I'm flipping through cook books or cooking magazines. It is what relaxes me at night and I love to plan out meals for my family and friends. I love the feeling of success with a recipe. It is almost better than the consuming itself!