Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce

236 Ratings
  • 5 Rating Star 137
  • 4 Rating Star 64
  • 3 Rating Star 25
  • 2 Rating Star 7
  • 1 Rating Star 3
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From my friend Tasneem - an easy recipe to prepare, resulting in a downright sophisticated dish. Asparagus and pasta are tossed with a cheesy mushroom sauce.

By Jasmine
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Ingredients

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.

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  • 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.

Nutrition Facts

Per Serving:
400.02 calories; 14.14 g protein; 51.56 g carbohydrates; 16.65 g fat; 35.09 mg cholesterol; 388.43 mg sodium.Full Nutrition

Reviews (186)

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Most helpful positive review

MidnightCookies
04/02/2006
I used 6oz (most of a tub) veggie cream cheese in place of the expensive boursin cheese and the recipe worked out great! It really tasted like something I would get at a restaurant ant the leftovers were perfect hot or cold. I will definately make this again!
Helpful
(82)

Most helpful critical review

Anonymous
02/21/2012
We followed this recipe to a T and we did not care for it. I make homemade alfredo and was expecting this to be creamy and saucy but it was bland and dry. What a waste of boursin cheese.
Helpful
(2)
236 Ratings
  • 5 Rating Star 137
  • 4 Rating Star 64
  • 3 Rating Star 25
  • 2 Rating Star 7
  • 1 Rating Star 3
Reviews:
Most Helpful Most Positive Least Positive Newest
MidnightCookies
04/02/2006
I used 6oz (most of a tub) veggie cream cheese in place of the expensive boursin cheese and the recipe worked out great! It really tasted like something I would get at a restaurant ant the leftovers were perfect hot or cold. I will definately make this again!
Helpful
(82)
BN61079
02/20/2007
We LOVED this dish! It's delicious. I sauteed the asparagus with the mushrooms and added 2 cloves of minced garlic. I also used the garlic & herb boursin cheese. I had read the reviews which said the sauce was thin so I dissolved 1 tsp of cornstarch in 1/3 cup of white wine and that thickened it up quite nicely. I was out of shells so I used angel hair pasta instead. This meal was yummy super-satisfying looked great and my kids ate it. What else can I ask for?
Helpful
(49)
BATCAVES
03/25/2005
Oh my! This is excellent! It was a bad shopping day - my grocery store was out of asparagus and did not have the pepper Boursin cheese so I sub'ed in Garlic & Herb Boursin and broccoli. A great meal!
Helpful
(43)
Caroline C
06/07/2005
Mmmm this is delicious! I used light Garlic and Herb Boursin cheese (I tried the pepper variety last Christmas and REALLY didn't like it) and also added a couple of minced garlic cloves. This is super easy quick and very elegant! Thanks so much Jasmine!
Helpful
(26)
Dianemwj
05/28/2007
I loved this. I added some diced ham because my husband wants MEAT on his plate in some form. Didn't have shells so I used penne. As others did I cup up the asparagus and sauted it with the mushrooms. I used crimini mushrooms (which are really just small portobellos) because Trader Joe's sells them cheap! Also used garlic & herb boursin (also from TJs) because I couldn't find the pepper flavored kind. Will definately make again and I'll be on the look-out for the pepper cheese. The cheese was not expensive at all. Very good recipe.
Helpful
(19)
1DRIFTER
10/21/2005
This was a big hit at our Friday night family dinner. Because we have to serve 8 I used 1 1/2 pounds of mushrooms a pound of pasta shells one can of vegetable broth and 2 bags of select asparagus spears. I also used 2 containers (4.4 oz) of the light garlic & herb boursin cheese. The result was wonderful. It tasted very much like a rich mushroom stroganoff. It is not terribly attractive--it looks pretty much like the picture shown. But everyone liked it & requested that we add it to our regular rotation. While I was making it the sauce looked very thin but once it was added to the pasta it was great--just the right amount and not thin at all. I will make this again--by popular demand.
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(18)
007librarian
05/01/2006
Wow this was DELICIOUS!! I can't wait to make this for friends they'll think I'm the gourmet cook that I wish I was! I chopped up the asparagus and that was great because you could get a bit with every bite. Next time I'm making double the recipe because it was sooo good for lunch the next day but there wasn't enough!
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(15)
Anonymous
02/06/2006
My husband & mother both 'raved' about this! They said it was just like eating in a fancy restaurant! I used Garlic & Herb Bourisn cheese could not find the Pepper. Would definitely make this again. Fantastic! I would add more asparagus just because I love it!
Helpful
(11)
Casey M
10/25/2018
Wow very nice...even with the few modifications I made. Mixed a quarter pound white shrooms with 12 oz Portabella added some Parmesan cheese plus about 1 cup of diced cooked chicken and 1 cup of prawns. Asparagus wasn't on sale so I used one of the "Top Ten Healthy Foods" from this site....broccoli. I used about a cup of diced red and white onion also. It was superb!!!!!! Next time I only added garlic and onion plus using Rondele as well as Boursin Lite with a whole can of garlic broth (wanted more sauce). It's sooooooooo good.
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(10)
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