Pasta Shells with Cremini Mushrooms, Asparagus, and Boursin Sauce

2 Tbsp butter

1 pound cremini mushrooms, sliced thinly

1/2 tsp salt

1 1/4 cups canned low-sodium chicken broth or homemade stock

1 5 1/2 oz package herb and garlic Boursin cheese

1 pound asparagus

3/4 pound medium pasta shells

Salt and pepper to taste

Melt the butter in a large pan over medium-high heat. Add the mushrooms and 1/2 tsp salt and cook until tender and well browned, about 8 minutes. Add the chicken broth and Boursin cheese and bring to a simmer while stirring.

Snap the tough ends off the asparagus and discard them. Cut the spears into 1/2-inch pieces. In a large pot of boiling, salted water, cook the pasta until almost done, about 6 minutes. Add the asparagus and cook until it and the pasta are just done, about 4 minutes longer. Drain. Toss with the mushrooms and sauce.

Note: If you’re not going to eat all of the pasta in one sitting, get it cool as fast as you can. The asparagus will keep cooking if you leave it warm, and eventually turn a nasty puke-green color and start to smell. Also, don’t think that this amount of sauce will cover a whole pound of pasta. It won’t. It might even be a better idea only to use half a pound. The pepper Boursin cheese is good too, but it’s a little harder to find.

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