Pasta Shells With Portobello Mushrooms And Asparagus

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#59344

serves/makes:

ready in:
under 30 minutes

ingredients

1 tablespoon butter
1 tablespoon olive oil
1 pound portobello mushrooms, stems removed
1/2 teaspoon salt
1 1/4 cup low-sodium chicken broth
1 package (5 ounce size) pepper boursin cheese
3/4 pound uncooked pasta shells
1 pound fresh asparagus, trimmed

directions

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.

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.