Pasta Shells With Portobello Mushrooms, Asparagus, And Boursin Sauce – a delicious recipe with butter, olive oil, portobello mushrooms, salt, chicken broth, pepper. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
In a large frying pan, melt the butter with the oil over moderate heat. Add the mushrooms and salt and cook, stirring occasionally, until the mushrooms are tender and well browned, about 8 minutes. Add the chicken broth and Boursin cheese and bring to a simmer while stirring.
2
Snap the tough ends off the asparagus and discard them. Cut the spears into 1/2-inch pieces. 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 4 minutes longer. Drain. Toss with the mushrooms and sauce.
3
Convenient Portobellos: Many stores carry packages of already stemmed and sliced portobello mushrooms, a real convenience. You can use ten ounces of the presliced portobello caps in place of the one pound of whole mushrooms we call for here.
4
Wine Recommendation: Asparagus is best with a high-acid white wine such as a Bordeaux blanc from France or a California sauvignon blanc. These wines will also balance the rich cheese.
646
kcal
Calories
20
g
Fat
71
g
Carbs
46
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 tablespoon butter, 1 tablespoon olive oil, 1 pound portobello mushrooms, stems removed, caps halved and then cut crosswise into 1/4-inch slices, 1/2 teaspoon salt, and more.
Yes, Pasta Shells With Portobello Mushrooms, Asparagus, And Boursin Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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