Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce recipe
All Recipes Main Dish Recipes Pasta
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
Nutrition Info
- 400 caloriescarbohydrate: 51.6 gcholesterol: 35.1 mgfat: 16.6 gfiber: 5.2 gprotein: 14.1 gsaturatedFat: 9.4 gservingSize: -sodium: 388.4 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce
Directions
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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.