Pasta Shells with Boursin Sauce Recipe

Pasta Shells with Boursin Sauce Recipe

How To Make Pasta Shells with Boursin Sauce

With a silky and creamy Boursin sauce, this simple pasta shells dish serves a savory meal with chicken stock, asparagus, and portobello mushrooms.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • 1tbspbutter
  • 1tbspolive oil
  • 1lbportobello mushrooms
  • ½tspsalt
  • cupschicken broth,low-sodium
  • 1ozpepper boursin cheese,(1 package)
  • 1lbasparagus
  • ¾lbmedium pasta shells


  1. In a large frying pan, melt the butter with the oil over moderate heat. Add the mushrooms and salt and cook, stirring occasionally, for about 8 minutes until the mushrooms are tender and well browned.

  2. Add the chicken broth and Boursin cheese and bring to a simmer while stirring.

  3. Snap the tough ends off the asparagus and discard them. Cut the spears into ½-inch pieces.

  4. In a large pot of boiling, salted water, cook the pasta for about 6 minutes until almost done. Add the asparagus and cook for about 4 minutes longer until it and the pasta are just done. Drain. Toss with the mushrooms and sauce.

  5. Serve and enjoy.

Recipe Notes

Use 10 ounces of the presliced portobello caps in place of the 1 pound whole mushrooms, if desired.


  • Calories: 474.22kcal
  • Fat: 11.37g
  • Saturated Fat: 4.25g
  • Trans Fat: 0.20g
  • Monounsaturated Fat: 4.41g
  • Polyunsaturated Fat: 1.39g
  • Carbohydrates: 75.04g
  • Fiber: 6.58g
  • Sugar: 8.44g
  • Protein: 19.60g
  • Cholesterol: 17.11mg
  • Sodium: 461.61mg
  • Calcium: 99.63mg
  • Potassium: 916.57mg
  • Iron: 4.07mg
  • Vitamin A: 86.76µg
  • Vitamin C: 6.50mg
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