Pasta Shells with Baby Bella Mushrooms, Asparagus, and Boursin Sauce

                                                        

I had so much success the last time I cooked pasta for Kristin– I figured why stop a good thing? When I found out she’d be joining us for dinner this past weekend I sent her a few pasta dishes to choose from.

This pasta dish was bang on. The crisp, bright green asparagus adds great contrast in both texture and colour to an otherwise neutral dish. The mushroom-cheese sauce pools just perfectly in the pasta shells, creating little flavour pockets that burst  every time you eat another mouthful. The pepperiness of the Boursin cheese reminds you that this isn’t your kids’ mac ‘n cheese – but still wraps you in the warm blanket that only  comfort food can provide.

Kristin, you chose wisely

                                                               

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Pasta Shells with Baby Bella Mushrooms, Asparagus, and Boursin Sauce

Serves: 4

Ingredients:

1 tablespoon butter
1 tablespoon olive oil
1 pound baby bella mushrooms, sliced (alternately: use portobello mushrooms, stems removed, sliced)
1/2 teaspoon salt
1 1/4 cups chicken broth
5 1/2 ounces pepper Boursin cheese
1 pound asparagus
3/4 pound medium pasta shells

Preparation:

  1. In a large frying pan, melt the butter with the oil over Medium heat.
  2. Add the mushrooms and salt, and cook until the mushrooms are tender and browned, about 8 minutes. Stirring occasionally.
  3. Add the chicken broth and cheese and bring to a simmer while stirring.
  4. Snap the ends off the asparagus and discard. In a large pot of boiling, salted water, cook the pasta until almost done, about 6 minutes. Add the asparagus until both are done, about 4 minutes longer.
  5. Drain. Toss with the mushroom-cheese sauce.
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8 Responses to “Pasta Shells with Baby Bella Mushrooms, Asparagus, and Boursin Sauce”

  1. […] already awesome day was topped off by a scrumptious meal of Pasta Shells with Baby Bella Mushrooms, Asparagus, and Boursin Sauce, prepared by Gabe. We were joined by another local friend, Darcey, and we ate and talked until I […]

  2. That sounds so delicious – I love Boursin cheese and will definitely be making this, thanks for the recipe!

  3. Let me know how it turns out!

  4. I saw this recipe a few days ago, courtesy of Adam Avitable’s blog and I thought it looked awesome! I got the ingredients today and am making it tonight. Weeeeeee! (I’m way too excited, right? Actually, no, because anything pasta-related is VERY exciting!)

  5. Enjoy! Let me know if it lives up to expectations.

  6. Holy wow! Did it ever!!!! We just finished eating and my husband said, “Where are you running off to??” to which I responded, “I have to update my comment to say how delicious this was!”

    Fabulous, fabulous, fabulous!

  7. So, I made this last night. It was wonderful! About two minutes before I drained the pasta and asparagus, I threw in some medium shrimp that I had already thawed and didn’t want to waste. I couldn’t find pepper Boursin, only garlic and herb, but it was still great. I’ll definitely be making it again!

  8. glad you enjoyed Jennifer – always great to get feedback!