Portabello Mushroom and Asparagus Pasta

    Portabello Mushroom and Asparagus Pasta


    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.

    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

    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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