Portabello Mushroom and Asparagus Pasta

    Portabello Mushroom and Asparagus Pasta

    (232)
    3saves
    40min


    223 people made this

    About this recipe: The secret to this delicious pasta dish is the sauce, which is essentially Boursin cheese. Pasta shells and asparagus are tossed with a creamy mushroom sauce.

    Ingredients
    Serves: 6 

    • 15g butter
    • 1 tablespoon olive oil
    • 450g portabello mushrooms, stems removed
    • 1/2 teaspoon salt
    • 300ml low salt chicken stock
    • 1 (150g) box Boursin cheese with black peppers
    • 340g uncooked pasta shells
    • 450g fresh asparagus, trimmed

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. In a large frying pan over medium heat, melt the butter and heat the olive oil. Cut the mushroom caps in half and slice 5mm thick. Cook mushrooms in the frying pan 8 minutes or until tender and lightly browned. Season with salt. Stir in the chicken stock and Boursin cheese. Reduce heat and simmer, stirring constantly, until well blended.
    2. Bring a large saucepan of lightly salted water to the boil. Add pasta shells and cook for 5 minutes. Place the asparagus into the saucepan and continue cooking 5 minutes, until the pasta is al dente and the asparagus is tender; drain. Toss with the mushroom sauce to serve.
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    Reviews & ratings
    Average global rating:
    (232)

    Reviews in English (232)

    by
    81

    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!  -  02 Apr 2006  (Review from Allrecipes US | Canada)

    by
    47

    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?  -  20 Feb 2007  (Review from Allrecipes US | Canada)

    by
    42

    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!  -  25 Mar 2005  (Review from Allrecipes US | Canada)

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