Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce

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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 400 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 pound fresh asparagus, trimmed
• 1 ¼ cups low-sodium chicken broth
• 1 pound portobello mushrooms, stems removed
• 1 (5.2 ounce) package pepper Boursin cheese
• ¾ pound uncooked pasta shells

Recipe Instructions

Step 1

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.

Step 2

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.