Pasta Shells With Portabella Mushrooms and Boursin Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is one of my all time favorite pasta dishes. It came from one of my mom's old cookbooks, although I have made a couple tweaks here and there over the years. I know Boursin is a little more expensive but if you can help it, don't use the inexpensive imitation brands. The sauce just won't come out right. I have used the low fat Boursin and it works fine. In a pinch, the alouette brand will work, or you can try subbing goat cheese made with garlic and herbs. For a really big meal, add in some chicken, either grilled, rotisserie or just leftover! As a note, this isn't the best dish to reheat so keep that in mind. Ingredients:
1 tablespoon butter |
1 tablespoon olive oil |
1 lb portabella mushroom, stems removed, caps halved and then cut into 1/4-inch slices |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup white wine |
1 teaspoon minced garlic (from a jar works) |
1 1/4 cups chicken broth (preferably low-sodium) |
5 1/2 ounces pepper boursin cheese (garlic and herb also works if pepper is unavailable) |
1 lb asparagus (broccoli or sugar snap peas are also good choices) |
3/4 lb medium pasta shell |
grated parmesan cheese, to taste |
Directions:
1. Snap the tough ends off the asparagus and discard them. Cut the spears into 1/2 inch pieces.
2. Melt butter with the oil over medium heat in a large frying pan.
3. Add the mushrooms and cook, stirring occasionally until the mushrooms are tender and well browned, about 6 minutes. Add salt, pepper and garlic. Stir and reduce heat to medium/medium low.
4. Meanwhile, in a small saucepan, heat chicken broth. Once lightly boiling, add in Boursin cheese and white wine, stirring with a fork to help melt cheese. Lower heat and simmer to thicken. If not using pepper Boursin, add 1/4 tsp black pepper. Once the cheese is fully incorporated to the liquids, add sauce to mushrooms, stir and simmer.
5. In a large pot of boiling, salted water, cook the pasta until almost done, about 6 minutes.
6. Add the asparagus and cook until it and the pasta are just done, about 3-4 minutes longer. (If using broccoli add with 2 minutes left to go, snap peas about 1 1/2 min).
7. Drain the pasta. Toss with the mushrooms and sauce. Season to taste.
8. Serve with Parmesan cheese on side. Enjoy!
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