Pasta Shells With Portabella Mushrooms And Boursin Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 lb portabella mushroom, stems removed, caps halved and then cut into 1/4-inch slices
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup wine
• 1 teaspoon minced garlic (from a jar works)
• 1 1/4 cups chicken broth (preferably low-sodium)
• 5 1/2 ounces pepper boursin cheese (garlic and herb also works if pepper is unavailable)
• 1 lb asparagus (broccoli or sugar snap peas are also good choices)
• 3/4 lb medium pasta shell
• grated parmesan cheese, to taste

Recipe

• 1 snap the tough ends off the asparagus and discard them. cut the spears into 1/2 inch pieces.
• 2 melt butter with the oil over medium heat in a large frying pan.
• 3 add the mushrooms and cook, stirring occasionally until the mushrooms are tender and well browned, about 6 minutes. add salt, pepper and garlic. stir and reduce heat to medium/medium low.
• 4 meanwhile, in a small saucepan, heat chicken broth. once lightly boiling, add in boursin cheese and wine, stirring with a fork to help melt cheese. lower heat and simmer to thicken. if not using pepper boursin, add 1/4 tsp black pepper. once the cheese is fully incorporated to the liquids, add sauce to mushrooms, stir and simmer.
• 5 in a large pot of boiling, salted water, cook the pasta until almost done, about 6 minutes.
• 6 add the asparagus and cook until it and the pasta are just done, about 3-4 minutes longer. (if using broccoli add with 2 minutes left to go, snap peas about 1 1/2 min).
• 7 drain the pasta. toss with the mushrooms and sauce. season to taste.
• 8 serve with parmesan cheese on side. enjoy!