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Recipe: Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce

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.

Pasta Shells With Portobello Mushrooms And Asparagus In Boursin Sauce Ingredients

  • 1 tablespoon butter

  • 1 tablespoon olive oil

  • 1 pound portobello mushrooms, stems removed

  • teaspoon salt

  • 1? cups low-sodium chicken broth

  • 1 (5.2 ounce) package pepper Boursin cheese

  • pound uncooked pasta shells

  • 1 pound fresh asparagus, trimmed

How to Make Pasta Shells With Portobello Mushrooms And Asparagus In Boursin Sauce

  1. 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.

  2. 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.

Pasta Shells With Portobello Mushrooms And Asparagus In Boursin Sauce Nutritions

  • Calories: 400 calories

  • Carbohydrate: 51.6 g

  • Cholesterol: 35.1 mg

  • Fat: 16.6 g

  • Fiber: 5.2 g

  • Protein: 14.1 g

  • SaturatedFat: 9.4 g

  • ServingSize:

  • Sodium: 388.4 mg

  • Sugar: 3.7 g

  • TransFat:

  • UnsaturatedFat:

Pasta Shells With Portobello Mushrooms And Asparagus In Boursin Sauce Reviews

  • 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

  • We LOVED this dish Its 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?

  • 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 subed in Garlic & Herb Boursin and broccoli. A great meal

  • Mmmm, this is delicious I used light Garlic and Herb Boursin cheese (I tried the pepper variety last Christmas, and REALLY didnt like it) and also added a couple of minced garlic cloves. This is super easy, quick and very elegant Thanks so much, Jasmine

  • I loved this. I added some diced ham because my husband wants MEAT on his plate in some form. Didnt 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 Joes sells them cheap Also used garlic & herb boursin (also from TJs) because I couldnt find the pepper flavored kind. Will definately make again and Ill be on the look-out for the pepper cheese. The cheese was not expensive at all. Very good recipe.

  • 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.

  • Wow, this was DELICIOUS I cant wait to make this for friends, theyll think Im 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 Im making double the recipe because it was sooo good for lunch the next day but there wasnt enough

  • 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

  • I made this dish, and it was amazing i added some garlic and my mom just loved it said it was one of the best dishes shes ever had and could easily be a meal at a expensive restaurant MMMmmmmm.. will DEFINITELY make lots in the future, thanks

  • 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 wasnt 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). Its sooooooooo good.

  • This was a very simple and delicious recipe I added garlic to the mushrooms and cooked together with the asparagus, and created my own Boursin cheese by using low-fat cream cheese and adding dashes of tyme, basil and oregano to the sauce. Yummy

  • TRIED THIS RECIPE AND LOVED IT, FAST AND EAST I LIKE THAT, FEW CHANGES. CUT THE ASPARAGUS IN THIRDS AND ADDED SOME PARMASAN CHEESE ALSO WHEN I DRAINED THE PASTA AND ASPARAGUS I KEPT A LITTLE PASTA WATER SO I HAD MORE SAUCE WITH HE ADDED PARM. IT WAS DELICIOUS.

  • Ive seen Boursin cheese in my local grocery store for USD6.99 so I can see why people say its pricey. If you have one near you I recommend going to Trader Joes. Their Boursin is only around USD3 and they usually have some reasonably priced portobellos and asparagus to go with it.

  • Pretty bland. Yes an easy recipe, but defintly not gourmet or resturant quiality. I added chopped asparagus with the mushrooms and two cloves of chopped garlic. After cooking i defintly needed to add a few scoops of cornstarch to thicken. Even after adding the garlic and some parmesean cheese i still found this quite bland.... it would be good if you enjoy generic alfredo type pastas. Ill save my boursin for something better

  • Delicious Super easy to make and tastes like something youd order in a restaurant. Its a perfect quick and easy tasty dinner if you dont mind the cost (the Boursin is almost USD7 in my supermarket and asparagus and portabellos are never cheap).

  • I was looking for something to do with asparagus, mushrooms, and pasta and this came up. I didnt have boursin so I used 4 triangles of Laughing Cow Creamy Swiss and a few Tbls of cream cheese because that is what I had. I let the sauce come to a boil and it thickened right up. I added garlic powder and a little parm. for flavor since I wasnt using red pepper boursin. Everyone was happy. Oh I served it with chicken breasts that I seasoned with "Essence" sauteed in a pan with butter and olive oil.

  • OMG made this recipe tonight, added a littler bit of fresh garlic mince and run out of olive oil so i only use smart balance . My inlaws love it and my husband ate till pasta was comimg out his ears (not like him) lol.. very delicius took no time to cook we are adding this dish to are regular menu...

  • This was absolutely delicious My husband, a regular meat and potato guy, keeps asking me to make it again I followed the recipe to the "T" and cant think of any way to improve it except to make the sauce a little thicker by not adding so much broth. Yum

  • This was good, average. The sauce was indeed very light, and I even cut down on the broth. I would recommend reducing the broth more before adding the cheese. The cheese melts quickly and becomes very thin when mixed with the broth. I made mine with chicken as well.

  • I thought this was great. i used the regular garlic boursin as im not crazy about black pepper and other than that i wouldnt change a thing.

  • My grocery store didnt have Boursin cheese so I used cream cheese and some Parmesan cheese as well. I also added some garlic while I sauteed the mushrooms and it was scrumptious

  • While it makes me crazy when people rate these recipes 5 stars and then go through all the changes they made to get to five stars, I must admit I made a couple changes to this recipe....and it was fantastic SO, here goes: instead of mushrooms (because my kids really dont care for them), I sauteed chicken in the butter and olive oil. I used a full pound of pasta, 2 cups of broth and two bricks of garlic herb Boursin (because we love it). Heres a tip for those who think Boursin is too expensive - - Costco sells it for USD5.88 for two boxes, which is less than what most grocery stores sell just one box for.Great recipe

  • This recipe is simple, perhaps one of the quickest on this site (and I have made quite a few) and delicious. As it is written, I believe its a tad high in fat, so I made it twice - once as written and once reducing the fat content. Both tasted phenomenal. As written, I would still give it a 5, but for my continual use, and lower fat content, I eliminated the butter, added a bit more olive oil and the mushrooms browned fine. I also agree that "lite" boursin is fine, but I DID like the cracked pepper version, WITH the addition of some fresh herbs and of course garlic. Using the full fat strength boursin is quite high in fat. Very good, very easy and any version of pasta is acceptable. We are gluten free and I used the penne I had in the closet. Thanks for a keeper of a recipe.

  • I had high expectations for this based on the reviews but was let down. My sauce turned out too thin, even after I added cornstarch. Was the broth supposed to be added to the mushrooms early so that they would suck up the juice and the broth would reduce? It wasnt clear in the recipe, so I added the broth at the same time that I added the cheese, so maybe that was the problem. I also added garlic to the sauce, and used the Boursin Red Pepper cheese, but I still found it a little bland. If I make this again, Ill try the Boursin garlic and herb and maybe a larger less expensive version, and less broth or reduced broth.

  • Holy cow this is good I didnt have Boursin so I seasoned some cream cheese with garlic salt and pepper. SO wonderful

  • With every bite my husband had a comment -- "this is good -- this is really good -- this is excellent" I asked if he would like me to put this recipe with my favorites and he said "absolutely" I agree with him 100% Will definitely serve again and again. This dish would also be suitable for company -- it would score a big hit Easy to prepare as well. Thank you Jasmine for sharing this fine recipe

  • This was pretty good. Seemed to be missing something though. I used the garlic & herb Boursin and also added some cream cheese to try and make it a bit creamier. Ill try it again for sure but probably doctor it up a little.

  • This was super easy and didnt take long at all. i did make a few alterations to make it more to my taste. i sauteed a chopped onion with some garlic before adding the mushrooms (onion + garlic always equals delicious). I added one additional large mushroom cap and used one container of 6.5 ounce alouette garlic and herb cheese because i couldnt find the boursin cheese in the size requested in the recipe. The sauce did seem a bit thin, but after i mixed in the pasta it thickened nicely and was delicious Everyone love it and this recipe is definitely a keeper.

  • This is delicious. Prepared as directed except that I sauteed minced garlic with the mushrooms. Asparagus has the perfect amount of crispness when prepared as directed. Even my husband, who generally dislikes creamy sauces, loved it.

  • I quick recipe that seems like you spent a long time. I dont like asparagus, so I used broccoli. Also, I always scrape the gills out of Portobello mushrooms since I find they discolour what theyre cooked with.

  • Local restaurant added shrimp, bacon and shaved parmesan cheese.

  • This was okay, but a little bit bland for my taste.

  • I thought it was really good but could use a little more spice. I sauteed asparagus and really enjoyed the flavor and texture. I used Veg broth instead of chicken. I did add more garlic. Next time, I will add more garlic and maybe some sun dried tomatoes. Great recipe to work with. Makes alot and we did enjoy very much.

  • I REALLY enjoyed this We even had seconds, which is a rarity in my house. The flavors that the Boursin cheese adds to the dish is just wonderful. When I made the dish I had just run out of mushrooms - if I enjoy it so much without the mushrooms, I can only imagine how much better it would be with the addition of the mushrooms. Thanks for sharing this recipe, I would have never thought to use Boursin in a cream sauce.

  • This was good. I used broccolini instead of asparagus and added an onion & bacon to the sauce. Didnt have any problems with thickness like others have.

  • This was great I made it just as the recipe reads, except I used white button mushrooms because I didnt have any portabello mushrooms around, and I will certainly make it again. Delicious. It is quite peppery, which I love, but if pepper isnt your thing, this recipe may not be quite what youre looking for :)

  • If you add cubed cooked chicken, you have a one-dish meal

  • Overall this recipe had very nice flavor. I agree with some of the other comments that the sauce was too thin. I was lucky enough to have found fresh wild Morel Mushroom where I live, so I added those along with Cremini Mushrooms ( baby Portobellos) to the dish. Also cut asparagus into smaller pieces. I made my own Boursin cheese ( MUCH CHEAPER and just as good) which consisted of 8 oz. cream cheese, 8 oz. cottage cheese, 2 Tbsp. butter, 1/2 tsp. Dillweed,Garlic Powder,onion powder, oregano,thyme and 1/4 tsp. salt and black pepper. I added afew fresh herbs form my garden and alittle fresh garlic for kick. Process in food processor til light and the consistancy of Ricotta. refrig. 8 hrs. for the flavors to blend.This Boursin recipe makes more than enough to try this recipe with plenty leftover.Worth trying again with afew minor adjustments.

  • This recipe was as easy as pie. It took about no time to prepare and I had almost all the ingredients on hand. Very simple yet DELICIOUS I love Boursin so I was itching to use it in a great recipe - and this is IT

  • Delicious Though the cheese was hard to find.

  • This recipe is pretty good. I used vegetable broth and did not add the salt until the end because I did not know how savoury the broth and Boursin cheese would already be. The sauce may seem too watery at first but it will thicken after you remove it from the heat.

  • 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.

  • This is a keeper. I used the Herb & Garlic boursin cheese and thickened the sauce a bit and also added a touch of wine for extra flavor. I also cut the asparagus into bite size pieces. I used this as a side dish and it was a huge hit. I will definately make it again for our next family gathering.....I can hardly wait to have it again.

  • I added some chicken to this recipe, and it was to die for Absolutely delicious

  • I did not care for this recipe.

  • Absolutely excellent. Our sauce also turned out a bit runny so added some corn starch.

  • Sooooo good Instead of making it with the pasta and asparagus, I made the sauce, using 1/2 the amount of chicken broth and 3/4 of the package of boursin cheese to make it a little thicker. Then I seasoned and baked chicken breasts and put the mushroom boursin sauce on top. I also made some mashed potatoes and grilled the asparagus. AMAZING My husband is an executive chef and he said it put him in a "food buzz" Definitely a gourmet recipe

  • I am a harsh critic but I have to say (with a few adjustments) this recipe is a huge hit Adjustments are as follows:1:Get the "herb & garlic" Boursin cheese2: Use a little cornstarch and water to thicken the sauce before you mix in your pasta.It is so hearty yet so light at the same time. The flavour is full but not strong. This one is a five star keeper

  • LOVED THIS This is a very easy, tasty and comforting dish. Thank you I used a mix of mushrooms 1 cup broth and 1/4 white wine other than that followed as written. thank you Jasmine

  • This was amazing I diced the asparagus into bite sized pieces before adding to the water. This was an easy delicious recipe. Nice work Jasmine.

  • Very easy and extremely delicious Instead of serving the asparagus separately, after I blanched it, I chopped it up and added it to the dish. Also, dont think that the sauce will be too thin....it thickens when you add the pasta.

  • I also used the garlic herb boursin, and it was delicious I also steamed the asparagus instead of boiling it.

  • This was a great, easy recipe The only things that I changed were the pasta shells to Rotini shells (that is what I had on hand), and I sliced the cleaned asparagus into 1 inch pieces. The sauce was thin at first, but after it was mixed with the hot pasta, it was either absorbed or thickened. No problem with the coloring either. I would suggest the portobello mushrooms be cooked through and even browned a bit before adding the cheese and chicken stock. The cracked pepper boursin is peppery (hence the name), but the pepper suits this dish.

  • This was good, but needed something... garlic?, salt?, white wine?. Would make again, but would play with the recipe. ALso, for so few ingredients, this recipe is pricey.

  • Wow, this was an awesome side dish We love anything with mushrooms, so I am always trying to come up with new ways to use them. I followed a lot of other reviewers advice and sauteed the chopped asparagus with sliced baby portabella mushrooms, along with 2 cloves of garlic. I used the garlic and herb Boursin cheese, and thickened the sauce with some white wine and cornstarch. I topped the dish with fresh grated Parmesan cheese and crushed red pepper flakes...it was sooooo good

  • Very flavorful recipe, however, the color of the meal really turned my family off. I encouraged them to have at least have one bite and they liked it. I think that if I make it again I would you regular old button mushrooms because the portabellas colored the sauce an unappealing grayish/brown color.

  • Boursin cheese was on sale at my local grocery and i remembered seeing this recipe. Alas i forgot the asparagus, but i had shrooms. I did tweak the sauce is why i only gave it 4 stars. I added dried shallots and a couple of spoonfuls of sour cream. I also let the broth reduce by about half. My hubby and i both enjoyed it. Warning, if you dont like pepper, use another flavor of Boursin b/c it is peppery

  • Yum This is like a super quick mac n cheese. I made this to clear out the fridge and so subbed quartered cherry tomatoes (cooked with the mushrooms) for the asparagus. Also added one green onion, one clove of garlic, and a little crushed red pepper. Turned out great

  • Quite expensive and time comsuming for a dish that isnt that special.

  • Because we like thicker sauces, I added 1T of flour to the sauce while it as cooking. I wont add so much next time- too thick, and the coloring was not attractive. Any ideas how to make it look as good as it taste?

  • Yum This was delicious I love how easily adaptable it is. You can use more or less of the mushrooms and aspargus to fit your taste and use whatever flavor of Boursin cheese that strikes you. I also think it would make a great sauce for steak and/or chicken -- eliminate the aspargus and pasta and reduce the chicken stock (to 1/2 cup maybe?) and you have an awesome (and easy) portobello mushroom sauce. Great recipe

  • Very yummy in an understated way. The boursin flavor is not very strong, but the resulting dish is still delicious. Like some other reviewers, I used the garlic and herb boursin as I dont like the cracked pepper boursin. However, after tasting the sauce, I did add some cracked pepper. I cut the asparagus into pieces and mixed it with the sauce. Other reviewers complained the sauce was thin so I added a teaspoon of flour as I was sauteeing the mushrooms. The sauce still was a bit thin, but if you let it sit for about 5 minutes after mixing in the pasta, it thickens right up. We served this as a main dish, and found the taste a little too mild but both my husband and I agreed this would be a really phenomenal side dish. Thanks for the recipe

  • This was good but awfully peppery

  • This dish needs something but I cant put my finger on what. My sauce turned out very, very thin even after I tossed the pasta; I drained some of the excess liquid but this did compromise the intensity of the flavour. This is still tasty, but a little boring.

  • Loved this recipe. Used a little white wine instead of all broth. Easy to make too

  • This was excellent - the sauce looked a little thin, so I heated the pasta in it for about 5 minutes, which helped absorb some of the sauce and flavored the pasta - will definitely make again Thank you

  • I used the light boursin and low sodium chicken broth (about 1/4cup less than what it called for, but I wish I had only put in about 1/2cup altogether) w/ baby portobello mushrooms, and whole wheat penne pasta. Even my mushroom hating daughter liked this dish.

  • This was very good. I made mine using vegetable broth, (vegetarian daughter) and used tortellini. Cannot get enough cheese. I buy the 3 pk of Boursin Costo for about USD7 and use it all of the time. I threw in some fresh spinach leaves at the end. A hearty crusty bread and salad rounded this out nicely. I can see adding some grilled chicken or thin sliced left over sirloin to satisfy the meat eaters.

  • Have made this twice now, and everyone loves it Reheated leftovers are even good

  • Needs more flavor

  • Use garlic herb cheese instead of pepper, thicken with 1/3 cup wine and corn starch, add cooked chicken

  • This recipe is a keeper. The whole family loved it and it was quick & easy to make.

  • I really love pretty much anything with mushrooms, so I was excited to find this recipe. I just made it for supper tonight and it was delicious. I followed the recipe exactly except for substituting the garlic and herb Boursin cheese. I also added some garlic to the mushrooms while they were cooking. My only complaint about the whole thing is that I wish the sauce was a bit thicker. Will cut down on the chicken broth next time and maybe add some more cheese of sometime. Will definitely make again.

  • This was yummy. I used 1 1/2 containers of the Boursin herb cheese with a little extra broth. I threw in a little extra asparagus and a package of pre-cooked chicken strips. Very good Thanks for the recipe.

  • This recipe was good, but I expected much more from the rave reviews. Several times I read the words "restaurant quality" but I dont think this dish even comes close to that. It is quick and tasty to be sure, but 5 stars it is not. Still, Ill probably make it again when I need something fast. Thanks for sharing

  • Didnt change a thing

  • This recipe was not as good as I was expecting it to be based on the reviews. I love boursin cheese but was not wild about its combination with pasta. A few changes I made were to chop the asparagus and saute it with the mushrooms and I used champaigne mushrooms and garlic and herb boursin. I think if I made this again, I would try to find something to thicken the sauce a bit. The leftovers the next day seemed to have lost their cheesy flavor.

  • Soooooooo good. I made the sauce from scratch from a Paula Deen recipe and used bowtie pasta instead, but I loved it. My husband was speechless. ;) Ill be making this again.

  • Well, this was a fabulous success OR as Tim Gunn would say, "Major WOW factor." I cooked this easy feasty for my folks who ranted and raved about it. What a fast, simple recipe, no mess, no fuss recipe -- what more can you ask for? If you like tasting your food, youll like tasting this. My dad said he could taste every ingredient shining in radiant deliciousness ... well, not in those words exactly...

  • This was really wonderful and so quick to make I agree that it is something I would be very satisfied ordering in a restaurant. I had three leftover chicken breasts to use so I cut them up and added to this recipe. I used Philadelphia Cracker Spreads Parmesan with Garlic and Herbs. It added a rich taste and a great texture when melting with the broth. I added canned chunky Portabllo mushrooms because I did not have any fresh and it didnt matter, they tasted wonderful (just drained and sauteed with a little butter to start the recipe off). I added a dash of garlic salt to season the sauce and poured it over angel hair pasta. Everyone loved this and I literally spent only ten minutes in preparation.

  • I have been making this recipe for years. I use the lite boursin and substitute broccoli when asparagus isnt in season. I usually add some sliced grilled chicken just before serving as well. I also add some cornstarch to thicken the sauce. This is the only way I can get the hubby to eat asparagus.

  • I couldnt find the "pepper" Boursin cheese but they had one with garlic and herbs which tasted great. At first I thought the sauce was too thin, but the pasta really soaks it up. I saved the rest of the chicken broth and added that to leftovers the next day to moisten. I used presliced baby portobello mushrooms because they were on sale and that turned out great too. This is a definite keeper. Great flavor especially for a meatless dish. We sprinkled with grated parmesan. I think you could use the Laughing Cow cheese wedges too for this if you cant fine the Boursin cheese.

  • SO YUMMY & PERFECT

  • Delish Easy to make, too I did like some other reviewers, and minced 3 cloves of garlic (I really like garlic) to saute with the mushrooms, and I subbed veggie cream cheese for the Boursin (USD2 for cream cheese on sale versus USD6.99 for Boursin... hmmm?). Also, I have a combination pasta pot/steamer, so I was able to steam the asparagus rather than boil it. And the husband and I loved it Ive also made it with the Boursin, and while its still yummy, the cream cheese is just as good, and less expensive.

  • This recipe was awesome, the whole family loved it. The boursin cheese gives it a unique flavor

  • I didnt like this at all, but Ann claimed to love it.

  • I neglected to check to make sure that I had all the ingredients before cooking. Despite the lack of correct ingredients, I produced a delicious meal by modifying it slightly. First, instead of asparagus, i used broccoli. Second, i discovered we had no chicken stock so i substituted veggie broth. Third, we are not really big fans of cheese so I substituted a 1/2 can of cream of mushroom soup to help the sauce thicken and maybe 1/2 tsp of corn starch. Everything else remained the same. Very please with the finished product. Very tasty. I added some fresh ground pepper to give it a kick. I look forward to using this recipe again when I have the proper ingredients.

  • This was quite good. I added sundried tomatoes and capers. Next time, I might add mussels.

  • This is one of our new favorite dishes I did make some subs based on other reviews, but it really is amazing and really easy to make. I use an 8ounce tub of veggie cream cheese (extra sauce is always good, right) and have done with and without broccoli instead of asparagus. I add some parsley, red pepper flakes, minced garlic, and garlic powder to the sauce once it starts simmering plus about a teaspoon or 2 of cornstarch to thicken it up. My husband asks for this about once a week now

  • Great meal or side dish. I have vegetarians in my family, this works well for them. I cut the asparagus into bite size pieces before steaming them. Thanks for sharing a great recipe.

  • I sooo want to give this recipe 5 stars because the flavor is that good... but the sauce is too thin. Delicious, but too thin. Id use less broth or thicken with cornstarch the next time. I sauteed the asparagus pieces with the mushrooms (used baby bellas) and garlic. Whoever recommended getting the cheese at Trader Joes was smart - its half the price

  • YUM I used garlic Boursin cheese, regular white mushrooms with the stems removed and thin asparagus. I also used bowtie pasta. This is so flavorful, the cheese really makes the dish. Im not sure where everyone is buying their cheese for it to be so pricey but I got mine at a large chain organic market with a big cheese section and it was only USD3.29. Thanks for the great recipe

  • I prepared as directed except I cut the asparagus into bite size pieces. I would like to thicken the sauce next time. Great flavour

  • This was just okay. I followed the recipe exactly and thought it lacked flavor. If I were to make it again I would saute the mushrooms in garlic and oil and add more salt and a tbsp of black pepper. Better yet, I would just stick with a beef stroganoff and add some asparagus to it.

  • It was delicious, very peppery. The only thing I didnt like is that the sauce was too watery, I like the sause when it sticks on the food.

  • Excellent We added fresh onion, garlic, and sauteed chicken to our recipe I am definitely making this again

  • This was very good and Ill be making it again. I almost gave it 4 stars, because the sauce was soupy at first, but it was easy to fix. I added a little bit of Wondra Quick Mix flour and it thickened nicely. I used the shallot & chives flavor of Boursin.

  • Even after doubling the sauce, there was way too much pasta in this dish. It has potential, but as is, its not outstanding.

  • Great dish -- i couldnt find the pepper boursin so i used garlic and liked it better i think I also sliced the whole baby bella shrooms and cut the asparagus and mixed it all up.. delicious

Source: Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce

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