How to Make Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce - A Step-by-Step Guide

Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce is a delightful dish that combines the earthy flavors of portobello mushrooms and the fresh crunch of asparagus with a creamy and flavorful Boursin cheese sauce. This recipe is perfect for a cozy night in or for entertaining guests, as it is both elegant and comforting. Whether you are a vegetarian looking for a satisfying meal or a pasta lover interested in trying something new, this dish is sure to please.

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Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 pound portobello mushrooms, stems removed
  • ½ teaspoon salt
  • 1 ¼ cups low-sodium chicken broth
  • 1 (5.2 ounce) package pepper Boursin cheese
  • ¾ pound uncooked pasta shells
  • 1 pound fresh asparagus, trimmed

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • Nutrition

    400 cal.

    • Total Fat: 17g
    • Saturated Fat: 9g
    • Cholesterol: 35mg
    • Sodium: 388mg
    • Total Carbohydrate: 52g
    • Dietary Fiber: 5g
    • Total Sugars: 4g
    • Protein: 14g
    • Vitamin C: 4mg
    • Calcium: 35mg
    • Iron: 4mg
    • Potassium: 582mg