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