Pasta Shells With Portabella Mushrooms And Boursin Sauce

This is one of my all time favorite pasta dishes. It came from one of my mom's old cookbooks, although i have made a couple tweaks here and there over the years. I know boursin is a little more expensive but if you can help it, don't use the inexpensive imitation brands. The sauce just won't come out right. I have used the low fat boursin and it works fine. In a pinch, the alouette brand will work, or you can try subbing goat cheese made with garlic and herbs. For a really big meal, add in some chicken, either grilled, rotisserie or just leftover! As a note, this isn't the best dish to reheat so keep that in mind.

Steps

Snap the tough ends off the asparagus and discard them.

Cut the spears into 1 / 2 inch pieces.

Melt butter with the oil over medium heat in a large frying pan.

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.

Meanwhile , in a small saucepan , heat chicken broth.

Once lightly boiling , add in boursin cheese and white 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.

In a large pot of boiling , salted water , cook the pasta until almost done , about 6 minutes.

Add the asparagus and cook until it and the pasta are just done , about 3-4 minutes longer.

Drain the pasta.

Toss with the mushrooms and sauce.

Season to taste.

Serve with parmesan cheese.

Ingredients

butter, olive oil, portabella mushroom, salt, pepper, white wine, garlic, chicken broth, boursin cheese, asparagus, medium pasta shell, parmesan cheese