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…
Pasta Shells with Baby Bella Mushrooms, Asparagus, and Boursin Sauce
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
- In a large frying pan, melt the butter with the oil over Medium heat.
- Add the mushrooms and salt, and cook until the mushrooms are tender and browned, about 8 minutes. Stirring occasionally.
- Add the chicken broth and cheese and bring to a simmer while stirring.
- 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.
- Drain. Toss with the mushroom-cheese sauce.