Pasta Shells with Portobello Mushrooms and Boursin Sauce

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This is a fun, fancy recipe:  Pasta Shells with Portobello Mushrooms and Boursin Sauce.

Pasta Shells with Portobello Mushrooms and Boursin Sauce

Yield: 4 servings

Prep Time: 25 minutes

Cook Time: 20 minutes

  • 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.
  • 11 Weight Watchers SmartPoints per serving (pasta divided into 4 equal servings)
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