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MAIN DISHES- PASTA-
vegetarian:
Pasta Shells with Portobello Mushrooms, Asparagus and Boursin Sauce
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Pasta
Shells with Portobello Mushrooms, Asparagus and Boursin Sauce |
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Not to miss!
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1
Tbs |
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butter |
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1
Tbs |
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olive oil |
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1
lb |
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portobello mushrooms, stems removed,
caps halved, then cut into ¼" slices |
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½
tsp |
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salt |
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1¼
cups |
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canned low-sodium chicken broth |
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5¼
oz |
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boursin cheese |
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1
lb |
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asparagus |
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¼
lb |
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medium-sized pasta shells |
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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 chicken broth and
cheese and bring to simmer while stirring. |
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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). |
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3 |
Drain pasta
and asparagus. Toss with mushrooms and sauce. |
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4 |
Serve
immediately. |
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Servings: 4 |
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