Pasta Shells with Portobello Mushrooms, Asparagus, and Boursin Sauce

1. 1

   In a large frying pan, melt the butter with the oil over moderate heat.

2. 2

   Add the mushrooms and salt and cook, stirring occasionally, until the mushrooms are tender and well browned, about 8 minutes.

3. 3

   Add the chicken broth and Boursin cheese and bring to a simmer while stirring.

4. 4

   Snap the tough ends off the asparagus and discard them.

5. 5

   Cut the spears into 1/2-inch pieces.

6. 6

   In a large pot of boiling, salted water, cook the pasta until almost done, about 6 minutes.

7. 7

   Add the asparagus and cook until it and the pasta are just done, about 4 minutes longer.

8. 8

   Drain.

9. 9

   Toss with the mushrooms and sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.