PASTA SHELLS WITH PORTOBELLO MUSHROOMS AND ASPARAGUS IN BOURSIN SAUCE

Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce image

From my friend Tasneem - an easy recipe to prepare, resulting in a downright sophisticated dish. Asparagus and pasta are tossed with a cheesy mushroom sauce.

Provided by Jasmine

Time 40m

Yield 6

Number Of Ingredients 8

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

Steps:

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 Facts : Calories 400 calories, Carbohydrate 51.6 g, Cholesterol 35.1 mg, Fat 16.6 g, Fiber 5.2 g, Protein 14.1 g, SaturatedFat 9.4 g, Sodium 388.4 mg, Sugar 3.7 g