Pasta Shells With Portabella Mushrooms and Boursin Sauce

Recipe by Bakabeth
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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