Pasta Shells with Portobello Mushrooms and Boursin Sauce

Name: Pasta Shells with Portobello Mushrooms and Boursin Sauce
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 16 ounces portobello mushrooms ((stems removed, caps halved and cut into ¼-inch slices)); 1/2 teaspoon salt; 1¼ cups canned low sodium chicken or vegetable broth; One 5.25-ounce container Boursin cheese; 16 ounces asparagus; 12 ounces medium-sized pasta shells

An easy, creamy sauce for this pasta@

⏱️ 45 min 🔪 Prep: 25 min 🔥 Cook: 20 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Pasta Shells with Portobello Mushrooms and Boursin Sauce

Foto: RecipeGirl

Ingredients

4 servings

1 tablespoon butter
1 tablespoon olive oil
16 ounces portobello mushrooms ((stems removed, caps halved and cut into ¼-inch slices))
1/2 teaspoon salt
1¼ cups canned low sodium chicken or vegetable broth
One 5.25-ounce container Boursin cheese
16 ounces asparagus
12 ounces medium-sized pasta shells

Steps

In a large skillet, melt the butter with the olive oil over medium heat. Add the mushrooms and salt and cook, stirring occasionally, until the mushrooms are tender and well-browned (about 8 minutes). Add the broth and cheese and bring to simmer while stirring. Let simmer until slightly thickened.
Snap the tough ends from the asparagus and cut the spears into 1/2-inch pieces. In a large boiling pot of salted water, cook the pasta until almost done (about 8 minutes). Then add the asparagus and cook until the pasta is done (an additional 4 minutes).
Drain the pasta and asparagus. Toss with the mushrooms and sauce.
Serve immediately.