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.
Serves:
Ingredients
- 1tbspbutter
- 1tbspolive oil
- 1lbportobello mushrooms
- ½tspsalt
- 1¼cupschicken broth,low-sodium
- 1ozpepper boursin cheese,(1 package)
- 1lbasparagus
- ¾lbmedium pasta shells
Instructions
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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.
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Add the chicken broth and Boursin cheese and bring to a simmer while stirring.
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Snap the tough ends off the asparagus and discard them. Cut the spears into ½-inch pieces.
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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.
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Serve and enjoy.
Recipe Notes
Use 10 ounces of the presliced portobello caps in place of the 1 pound whole mushrooms, if desired.
Nutrition
- 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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