• 6servings
  • 25minutes
  • 400calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, D, E
MineralsCopper, Natrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 1 tablespoon olive oil

  3. 1 pound portobello mushrooms, stems removed

  4. 1/2 teaspoon salt

  5. 1 1/4 cups low-sodium chicken broth

  6. 1 (5 1/5 ounce) package pepper Boursin cheese

  7. 3/4 pound uncooked pasta shells

  8. 1 pound fresh asparagus, trimmed

Instructions Jump to Ingredients ↑

  1. In a large skillet over medium heat, melt the butter and heat the olive oil. Cut the mushroom caps in half, and slice 1/4 inch thick. Cook mushrooms in the skillet 8 minutes, or until tender and lightly browned. Season with salt. Stir in the chicken broth and Boursin cheese. Reduce heat and simmer, stirring constantly, until well blended.

  2. Bring a large pot of lightly salted water to a boil. Add shell pasta and cook for 5 minutes. Place the asparagus into the pot, and continue cooking 5 minutes, until the pasta is al dente and the asparagus is tender; drain. Toss with the mushroom sauce to serve.


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