SHELLS W/ PORTOBELLO MUSHROOMS, ASPARAGUS & BOURSIN SAUCE
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1 Tbs butter
1 Tbs olive oil
1 lb portobello mushrooms, stems removed, caps halved, then cut into ¼” slices
½ tsp salt
1¼ cups canned low-sodium chicken or vegetable broth
5¼ oz boursin cheese
1 lb asparagus
¼ lb 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 ½” 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.
Servings: 4
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