Yield: 4 servings
Prep Time: 25 min
Cook Time: 20 min
Shells with Portobello Mushrooms, Asparagus and Boursin Sauce
1 tablespoon butter
1 tablespoon olive oil
1 pound portobello mushrooms, stems removed, caps halved, then cut into 1/4-inch slices
1/2 teaspoon salt
1 1/4 cups canned low-sodium chicken or vegetable broth
5.25-ounces boursin cheese
1 pound asparagus
1/4 pound medium-sized pasta shells
1. In a large skillet, melt butter with oil over medium heat. Add mushrooms and salt and cook, stirring occasionally until mushrooms are tender and well-browned (8 minutes). Add broth and cheese and bring to simmer while stirring.
2. Snap tough ends from asparagus and cut spears into 1/2-inch pieces. In a large boiling pot of salted water, cook pasta until almost done (6 minutes). Add asparagus and cook until pasta is done (an additional 4 minutes).
3. Drain pasta and asparagus. Toss with mushrooms and sauce.
4. Serve immediately.