Pasta Shells with Portobello Mushrooms and Boursin Sauce

4.50 from 2 votes

An easy, creamy sauce for this pasta@

Prep Time25

Cook Time20

Course: Main Course

Cuisine: Italian

Keyword: boursin, Pasta, portobello mushrooms, Shells

Servings: servings

1 tablespoon butter
1 tablespoon olive oil
16 ounces portobello mushrooms (stems removed, caps halved and cut into ¼-inch slices)
1/2 teaspoon salt
1¼ cups canned low sodium chicken or vegetable broth
One 5.25-ounce container Boursin cheese
16 ounces asparagus
12 ounces medium-sized pasta shells

In a large skillet, melt the butter with the olive oil over medium heat. Add the mushrooms and salt and cook, stirring occasionally, until the mushrooms are tender and well-browned (about 8 minutes). Add the broth and cheese and bring to simmer while stirring. Let simmer until slightly thickened.
Snap the tough ends from the asparagus and cut the spears into 1/2-inch pieces. In a large boiling pot of salted water, cook the pasta until almost done (about 8 minutes). Then add the asparagus and cook until the pasta is done (an additional 4 minutes).
Drain the pasta and asparagus. Toss with the mushrooms and sauce.
Serve immediately.